Classic Chicken Noodle Soup

I found this recipe a couple of years ago when I needed a last minute soup.  We were having a church group over for dinner, and I had promised to have warm soup on that fall night.  With just a little time to spare, I decided that we didn’t have enough lentil soup, and we might need something to supplement.  I had some chicken breasts, and I dug around in the freezer and found some Reames Noodles with this wonderful recipe on the back of the package.

This is a fairly quick and easy recipe, and makes a really good homestyle soup.  We love it at our house!

Reames® Classic Chicken Noodle Soup

1 pound boneless, skinless chicken breasts, cut into cubes

5 cups water

2 tsp dried parsley flakes

1 tsp. dried thyme, crushed

¼ tsp. pepper

1 Tbsp. chicken bouillon granules

1 bay leaf

1 package (12 oz.) Reames® frozen noodles

2 cups sliced carrots

1 cup sliced celery

1 cup chopped onion

¼ cup flower

2 cups milk, divided

 ·        In a large pot, add chicken, water, parsley, thyme, pepper, bouillon, and bay leaf.  Bring to a boil over medium-high heat.

 

 ·        Add noodles, carrots, celery, and onion; return to a boil.  Reduce heat and cover; simmer 20 to 30 minutes or until done.

 

 ·        Meanwhile, in a liquid-tight container, combine ½ cup of milk and flour; shake well until smooth.  Add to noodle mixture with remaining 1 ½ cups milk.  Continue cooking, over medium heat until thickened and heated through.

 

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