What’s for Dinner – Creamy Chicken Noodle Soup
Here’s a look at What’s for Dinner January 10, 2017:
Creamy Chicken Noodle Soup by Gundersen Health System
1½ Tbsp. olive oil
4 carrot stalks, chopped
4 celery stalks, chopped
3 garlic cloves, minced
4 cups low sodium chicken broth
1½ lbs. shredded chicken, fully cooked
2 cups egg noodles
2 cups 1% milk
¼ cup flour
Salt and pepper, to taste
In a large stock pan, heat olive oil over medium heat. Add celery and carrots; saute for five minutes or until soft. Add garlic and saute for one minute, until fragrant.
Add chicken broth and bring to a boil. Add shredded chicken and egg noodles. Reduce to a simmer and cook for about 10 minutes. While mixture is cooking, whisk milk and flour together. Turn heat off and stream in milk/flour mixture. Stir and let cook for five more minutes. Season with salt and pepper to taste.
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