Tuesday, October 27, 2009

Creamy Chicken Noodle Soup

2 boneless, skinless chicken breasts (or add left over chicken or turkey at the end)
1 teaspoon celery salt
1 onion, chopped
2 qt. water
½ teaspoon poultry seasoning
2 large carrots, sliced
1 teaspoon onion salt
2 celery stalks, sliced
2 teaspoons salt

Boil above ingredients for 1 hours. When chicken is tender, remove from broth and cut into 1 inch pieces and set aside. If the liquid has reduced too much you can add some more water at this point. Add 2 cups of uncooked noodles and continue to boil for 20 minutes.

Cream Sauce
¾ cup butter
1 cup flour
4 cups milk

Melt butter in large sauce pan. Whisk in flour, stirring constantly. Gradually add milk, stirring constantly until thickened (get it pretty thick). Add salt and pepper. Add cream sauce to broth/noodle mixture. If the soup is too thin after adding the cream mixture, continue cooking until desired thickness.

Note: Once you cream sauce has thickened, do not allow to boil as it may separate.Also, if cream sauce has a strong white sauce flavor, add ½ to 1 tsp. lemon juice.

***I got this recipe from Real Mom Kitchen and it is sooo yummy!

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