Monday, August 24, 2009

creamy chicken noodle soup

I know. It's too hot for soup. But it's been raining here, and I was craving it. For this recipe, I took a basic chicken noodle soup and made it creamy.

First, I bought a rotisserie chicken from Costco. When I brought it home, I took all the meat off the bones, and put it in the refrigerator. Next, I placed the bones, and whatever was left of the chicken and placed it in a stock pot. Then I covered it with about 6-8 cups of water or until the chicken was covered with water about an inch. You can also throw in carrots, celery, onions, parsley, and dill at this point. I brought it to a boil and boiled it on low for a few hours. Then I removed all the bones and even found more meat that I could use. I threw away the bones and pushed all the remaining bits through a sieve, including vegetables. I threw away the excess and then refrigerated the stock. The next day, I skimmed the fat layer off the top of the soup base and then brought my chicken stock to a boil. I added an extra bouillon to the stock. Once it was boiling, I added my onion, carrots, and noodles. I boiled until the carrots and noodles were soft. Then I added peas, the pulled chicken and a little dill and parsley. You can use whatever you have on hand. It's hard to ruin this soup.

To make it creamy: melt a cube of unsalted butter in a small saucepan on medium low heat. Once it is melted, add 1/2 cup of flour. Stir until thickened and starting to get bubbly then add 1/2 cup of milk. Stir until mixed thoroughly and then add to your pot of soup. This will make your soup creamy, and thicker. Everyone gobbled this up. HF said it tasted like a chicken pot pie without the crust. I guess that's good if you like chicken pot pie.

Serve with crusty bread.

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