Chicken Noodle Soup Regular or Creamy

By StacyP

Sickly Slug

Ingredients

• 2 cups egg noodle
• 1/2 lb thin chicken cutlet
• 1 1/2 tbsp olive oil
• 1 1/2 c small chopped yellow onion
• 1/2 c chopped carrot
• 1/2 c chopped celery
• 3 cloves minced garlic
• 3 (14.5 oz) chicken broth
• 2 packets chicken bouillon (Goya)
• Handful fresh parsley
• 10 pieces of chopped chives
• 2 bay leaves
• salt and pepper to taste
• Optional Creamy
• 1/4 cup butter
• 1/4 c and 2 tbsp flour
• 2 1/2 c milk
• 1/3 c heavy cream

Preparation

Step 1

In large pot, heat olive oil over medium heat. Add onion, carrot and celery- saute 4 minutes then add garlic and saute 1 more minute.
Add chicken broth, bouillons, parsley, bay leaves and season with salt and pepper.
Add chicken chicken cutlet about 12 minutes. Remove chicken and cut to bite size while cooking noodles as per bag.
Put chicken back in pot and serve OR for creamy:

Melt butter in a medium saucepan over medium heat and add flour cooking for 1 1/2 minutes stirring constantly.
While whisking slowly add milk and whisk vigorously until lump free.
Whisk in cream and bring to a boil, stirring constantly.
Pour mixture into soup and return chicken into soup
Serve!