I have made this creamy chicken noodle soup several times now, and it has been a big hit in my house. You can totally make this with all-purpose flour and regular noodles if you do not need gluten free. My daughter is a vegetarian, so I make a smaller version for her as well, and she loves it!
Ingredients
2 pounds chicken breasts, cut into bite size pieces (leave out for vegetarian)
2 Tbsp olive oil
1 yellow or sweet onion, chopped
2-3 carrots, chopped
2 celery stalks, chopped
6 cloves garlic, minced (2 Tbsp)
1/3 cup gluten free flour
10 cups chicken broth (use vegetable broth for vegetarian)
3 Tbsp cornstarch
2 tsp each of dried parsley, basil, salt
1 tsp each of dried thyme, oregano, pepper
16oz gluten free pasta (my favorite is Tinkyada brand) (may want to add an additional 4-8oz of pasta if doing vegetarian, depending on how thick you want your soup)
3 cups half and half
1/2 cup heavy cream
1 cup grated Parmesan
Instructions
Cook onions, carrots, and celery in olive oil on medium heat until vegetables soften. Add chicken and cook about 3 minutes. Add garlic and flour and stir. Add 9 cups of broth. Whisk cornstarch with remaining 1 cup broth, and add to soup. Add all the spices and bring to a boil. Add pasta and cook according to time on the package. Add half and half, cream, and parmesan (may need to whisk to get out any lumps of cheese. Remove from heat and enjoy!
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