CREAMY CHICKEN NOODLE SOUP

Creamy Chicken Noodle Soup image

I wasn't feeling too well today and needed something simple, hearty and warm to perk me up and this is what I came up with! It's nice and creamy - a nice change from regular chicken noodle soup

Provided by Serranian

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

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Ingredients

3 cups water
2 cups milk
2 tablespoons butter, softened
2 tablespoons flour
1 large chicken breast
2 tablespoons butter or 2 tablespoons oil
1 1/2 cups noodles or 1 1/2 cups pasta, of your choice (I use egg noodles)
1 1/2-2 cups diced vegetables (carrots, green beans, potatoes, rutabaga, onion, garlic, etc.)
2 teaspoons seasoning, of your choice (I like a mixture of parsley, basil, sage, and rosemary)
2 -4 bouillon cubes (to taste)
salt and pepper

Steps:

Mix the softened butter and flour together thoroughly and set aside.
Dice the chicken breast fairly small and brown in a dutch oven over medium high heat using the 2 tbs of oil or butter.
Remove the chicken and set aside.
Add the vegetables to the dutch oven and saute for 2-3 minutes.
Add the water, milk, and boullion cubes and bring to a rolling boil.
When the liquid comes to a boil, add the noodles and simmer over medium heat until the noodles and vegetables are almost tender.
Add the chicken back to the pot along with the seasonings.
Take a half cup or so of the hot liquid and add it to the flour/butter mixture and mix thoroughly.
Add the mixture back to the pot, stirring constantly.
Simmer for 5 more minutes or so until the soup is thickened to your liking.
Season with salt and pepper to taste and serve with crusty Italian bread.

Nutrition Facts : Calories 315.5, Fat 20.2, SaturatedFat 11.3, Cholesterol 83, Sodium 498.1, Carbohydrate 19.2, Fiber 0.6, Sugar 0.6, Protein 14.4

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