Tuesday, May 13, 2014

One-Pot Creamy Chicken Noodle Soup with Katelyn from Ambroisa & Nectar

Today I have Katelyn from Ambrosia &Nectar sharing her One-Pot Creamy Chicken Noodle Soup. Check out Katelyn's blog where you can find her Chocolate Orange Truffle Cake and Creamy White Chili and lots of fantastic recipes. Make sure to leave her some comment love! 

Hi, hello! I'm Katelyn Heiner, over at Ambrosia & Nectar, where I blog about my cooking exploits in the kitchen. Well, the successful ones anyway... The failures I just keep to myself. :) By way of a quick introduction, I currently live in northern Utah, in a teeny little apartment that my husband affectionately calls our "extended stay motel." We're just getting ready to move in a couple months for medical school, (not me, him) so we're off to some new adventures!

Today I wanted to share a quick and easy dish for those crazy busy nights when one kid's screaming, another has gum in their hair, and the other has a science fair project due tomorrow (ugh, just the word brings dread to my heart). Or, if you don't have any kids but just plain don't want to spend the entire evening in the kitchen, this recipe is perfect for those nights too. This is a One-Pot Creamy Chicken Noodle Soup, and it's been one of my favorites since I was young. It's utterly hearty and delicious, and will win you over simply because you only have to dirty one dish to make it, let alone because it tastes amazing. If you like this recipe, come check out some of my others here.

One-Pot Creamy Chicken Noodle Soup

5 cups water
2-3 boneless, skinless chicken breasts
2 cups each, celery and carrots, diced
3 chicken bouillon cubes
1 onion, diced
2 cans Cream of Chicken soup
½ cup milk
¼ cup flour
¼ cup butter, melted
Freshly ground pepper, to taste
1 (3-oz.) pkg. egg noodles

In a large pot, bring water to a boil.
Add chicken breasts and chicken bouillon cubes and boil until chicken is cooked through. Remove and shred. Set aside for later.
Add celery, carrots, and onion to the water and simmer for 20 minutes, or until tender.
Meanwhile, in a small bowl, combine melted butter and flour with a fork, stirring until smooth (this makes our roux).
Add Cream of Chicken soup, milk, and roux to the soup pot, stirring until roux is dissolved.
Return chicken to the pot and add egg noodles.
Add freshly ground pepper to taste.
Cook until egg noodles are done.

And that’s all there is to it! Whew! Not onto that science fair project…

Thanks for letting me be part of your day!
Post a Comment