Happy Monday! With the warm weather here in California, it seems like spring, except for all the colds and flus still going around. Today I am sharing my homemade chicken noodle soup recipe. It is a great comfort meal on a cold evening or when fighting off a nasty bug. I am not exactly sure where this recipe came from originally, but it has evolved over the past few years into the recipe here.
7 stalks of celery
3 tablespoon butter
1/4 cup flour
96 ounces low sodium chicken broth
2-3 cups shredded chicken
6 ounces egg noodles
Salt & pepper to taste
In a large dutch oven over medium-high heat, melt the butter.
Once melted, add the diced carrots, celery and parsnip.
Stir together to mix in the melted butter. Sauté for about 10-15 minutes to start softening the vegetables.
Add flour and stir to fully incorporated. The flour is used to make the broth in this soup creamier and slightly thickened.
Pour in the chicken broth and stir. Simmer on a low boil for about 20 minutes or until the vegetable reach your desired softness. Add shredded chicken and dry egg noodles to the pot. Simmer for another 10 minutes to cook the noodles. Season with salt and pepper to taste.
Serve and enjoy! The recipes makes plenty of soup for two people to have dinner and left overs for lunch. I love chicken noodle soup and how easy this recipe it to make. Now if only we can finally get a few rainy days to stop the drought and give a good reason to make a delicious pot of soup!