- Yield: 12
- Prep Time: 30 minutes
- Cook Time: 60 minutes
Chicken Noodle Soup
Another of our mother's spur of the moment creations. I got the directions a few days after the soup was made and she didn't remember exactly what order it all went in, so I'm piecing it back together as best as I can. I've made it a few times now and can re-create it exactly. This is one of my all time favorite chicken soup recipes!!
Ingredients
- Chicken Broth - 8 cups
- White Wine - 1/2 cup
- Onion - 1 medium, diced
- Garlic - 3 cloves diced
- Celery - 3 stalks, chopped
- Carrots - 3 medium, sliced
- Bay Leaf - 1 leaf
- Thyme - 1 tsp
- chicken drumstick - 6, raw
- boneless skinless chicken breast - 1 breast, whole, raw
- Salt & Pepper - to taste
- flour - 1/4 cup
- milk - 1/2 cup
- noodles - 3 cups
- chicken broth - enough to cover noodles and cook
- Dijon Mustard - a squeeze
- Avage - 1 tbsp
- Lemon - 1/2 squeezed
Instructions
- In a large pot bring the chicken broth and white wine to boil.
- Chop the veggies and add to the pot, add in bay leaf and thyme. Bring to boil.
- Add chicken drumsticks, and the boneless chicken breast, whole. Add salt and pepper, bring to boil, then cover and simmer over low for 30 minutes.
- Remove chicken with a slotted spoon and transfer to a bowl. De-skin and de-bone the drumsticks and shred all the chicken, including the chicken breast. Add the shredded chicken back into the pot, cover and simmer low.
- In a small bowl mix 1/4 cup flour with 1/2 cup milk. Add to the pot and continue to simmer.
- Bring another pot of chicken broth, about 3 cups, to boil. Cook noodles in the chicken broth, drain and reserve the broth. Add the noodles into the pot. Continue to simmer, uncovered
- Add a squeeze of dijon mustard, agave syrup, and 1/2 a lemon squeezed.
- Depending on your desired soupiness, add more of the reserved noodle broth until you reach the perfect noodle/soup ratio. It's different for everyone.
