Here is my Chicken Noodle Soup recipe, in case you need a good and easy one. I got it off the back of a Reames Homestyle Egg Noodles package years ago and our family has loved it ever since.INGREDIENTS
- 1 pkg. (24 oz.) Reames® Homestyle Egg Noodles (today I substituted the Alphabet pasta shown in picture)
- 12 cups Chicken broth
- 2 Bay leaves
- 2 tsp Parsley, dried
- 1/2 tsp. Thyme, dried
- 1 tsp. Black pepper
- 2 bay leaves
- 2 cups Onion, chopped
- 2 cups Carrots, shredded
- 2 cups Heavy cream or half & half
- 8 tbsp Butter
- 1/2 cup Flour
- 1 lb Chicken, precooked, boneless, skinless
- 1/2 cup Sherry (optional)
Bring the chicken broth to a boil with the bay leaf. Add the noodles and simmer for 20 minutes. Stir often.
Add the parsley, thyme, black pepper, onions, celery and carrots. Simmer for 10 minutes or until done.
Meanwhile melt the butter in a skillet. Add the flour and cook for 1-2 minutes.
Add the cream to the noodle mixture. Bring back to a good simmer. Add the flour mixture, cook and stir until thickened. About 2 minutes.
Add the chicken and sherry (if using). Discard bay leaves. Stir to incorporate, heat through and serve.