Quick and Easy Homemade Chicken Noodle Soup

By HeatherS

Ingredients

• 2 tbsp Vegetable oil
• 12 oz boneless, skinless chicken
• thighs or breasts,
• cut into V4 inch (2 cm) pieces
• 1 medium onion, chopped
• 1 carrot, coarsely grated
• 1 tsp each dried oregano and basil or
• 1/2 cup (125 mL) chopped fresh basil
• 4 cups chicken stock
• 2 tsp Dijon mustard
• 3 oz spaghettini, broken
• (about 1 cup/250 mL)
• 2 cups sliced celery
• 2 tbsp all-purpose flour
• 21/2 cups Milk
• 1 tsp salt
• 1/2 tsp pepper (or to taste)

Details

Servings 4

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 min or until onion is softened.

Add chicken stock and mustard; bring to boil. Stir in spaghetti™ and celery and return to boil, stirring occasionally. Reduce heat, cover and simmer for about 8 min 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 min or until slightly thickened. Add salt and pepper.

Preparation time: 15 min Cooking time: 20 min Yield: 4 servings

For the Adventurous: Drizzle each serving with a teaspoon (5 mL) of pesto sauce.