homemade chicken noodle soup

By momofsixplus1

Ingredients

• 2 tbsp vegetable oil
• 12 oz boneless, skinless chicken thighs or breasts, cut into 3/4 inch pieces
• 1 medium onion, chopped
• 1 carrot, coarsely grated
• 1 tsp each oregano and basil or 1/2 cup chopped fresh basil
• 4 cups chicken stock
• 2 tsp dijon mustard
• 3 oz spaghettini, broken (about 1 cup)
• 2 cups sliced celery
• 2 tbsp all-purpose flour
• 2 1/2 cups milk
• 1 tsp salt
• 1/2 tsp pepper

Preparation

Step 1

in large saucepan, heat half of the oil over medium heat, brown chicken in batches, adding more oil as necessary to prevent sticking. transfer to bowl and set aside. add remaining oil to pan; saute onion, carrot, basil and oregano for about 5 minutes or until onion is softened.

add chicken stock and mustard, bring to boil. stir in spaghettini and celery and return to boil, stirring occasionally. reduce heat, cover and simmer for about 8 minutes or until noodles are almost tender. add chicken along with any accumulated juices, cook for about 5 min longer or until noodles are tender.

whisk flour into milk and gradually whisk into soup;simmer, stirring for about 3 minutes or until slightly thickened. add salt and pepper