Creamy Chicken Noodle Soup

As promised, I am finally getting around to posting this recipe! This soup, although a little rich, is a classic and the ultimate comfort food. It also goes great with my bread rolls (recipe on the site). Chicken Noodle soup is a great way to heat yourself up on a cold winter night. This recipe came from Love Grows Wild. If you prefer a broth like chicken soup, she has a recipe for that on her blog.

Recipe

Ingredients:

Chicken:

• 4 boneless, skinless chicken breasts (thawed or frozen will work)

• 2 cups chicken broth

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1/2 teaspoon garlic powder

Soup:

• 2 chicken breasts cooked and shredded

• 2 tablespoons unsalted butter

• 1 cup sliced carrots

• ½ cup diced celery

• ½ cup diced onion

• 2 garlic cloves, minced

• ⅓ cup all-purpose flour

• ½ teaspoon dry basil

• ½ teaspoon dry oregano

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 8 cups chicken broth

• 3 cups fettuccine

• 1/2 cup milk

• 1/2 cup cream

Method:

1. Cook the chicken by putting the chicken in a slow cooker along with the chicken broth, salt, black pepper and garlic powder. Cook on high for 4 hours or on low for 8 hours. Once cooked, remove from the slow cooker. Do not throw away the liquid, this can be used as some of the chicken broth! Shred the chicken with a fork and set aside. The recipe only calls for 2 chicken breasts, so freeze the other 2.

2. To make the soup, melt the butter in a pan and add in the carrots, celery and onion until soft. Next add in the garlic and cook for a minute. Then sprinkle over the flour and add in the basil, oregano, salt and black pepper. Stir and cook for 2 minutes.

3. Next add in the chicken broth, and bring to a boil. Once this happens, reduce the heat and leave to simmer partially covered for 10-15 minutes.

4. Finally add the chicken, fettuccine, milk and cream and cook for about 10 minutes until the pasta is cooked and the soup is heated through.