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.