Finally another new recipe! I haven't been trying new things much lately. It's a lot easier for my to plan my meals by looking at my own blog than searching for new recipes. :) My friend Melissa brought me some of this soup awhile ago, and when I wanted to make chicken noodle soup recently, I asked for the recipe. I found a few other versions online, and adapted it to my liking.
Creamy Chicken Noodle Soup
adapted from Lion House
4 cups uncooked extra broad egg noodles
5 cups chicken broth
2 tsp chicken bouillon
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
1 can cream of chicken soup
1/2 cup milk
1/4 cup flour
2 TBSPs butter, melted
2 cups cooked diced chicken
Salt and pepper
1. Cook noodles according to package directions and set aside.
2. In a large soup pot, heat chicken broth and bouillon. Add chopped veggies and simmer until tender (about 8 minutes). Add cream of chicken soup and milk.
3. In a small bowl mix together flour and melted butter. Add a little bit of hot soup liquid and stir until well combined. Add flour and butter mixture to soup and whisk until slightly thickened.
4. Add chicken, noodles, and salt and pepper to taste. Stir well and serve.
*I used No Yolks brand noodles because I like their texture. If you like more broth in your soup add an extra cup.