Recipe of the week: Creamy Chicken Noodle Soup

 The mild weather that much of the country experienced during the holiday season is a thing of the past. The first full week of 2015 roared in with blistery winds and frigid temperatures. Even in the South, folks are bundled up from head to toe in coats, scarfs, boots, and gloves...oh, the accessory possibilities *sigh*...but that's for another post!

When it's cold outside, nothing warms you up like a bowl of hearty soup. And just like our trademark hospitality, soup is a southern staple. Every Southern Belle worth her salt (that's totally southern lingo!) knows how to make a good pot of soup. Soup is easy and delicious, it can feed a multitude of people, and it holds up well in the fridge for tasty left-overs. I love chicken noodle soup, and I have a recipe for a creamy concoction that will have everyone asking for seconds.

Creamy Chicken Noodle Soup with Veggies and Savory Herb Seasonings (it tastes as delicious as it looks).

Ingredients:

·       1 Tablespoon unsalted butter

·       1 small yellow onion

·       1 small bag carrots

·       4 celery stalks

·       2 garlic cloves, minced (I use the kind in the jar, or you can use garlic powder)

·       all-purpose flour (I don’t measure, but I’d say about ¼ cup or more)

·       salt (to taste)

·       ground pepper (to taste)

·       poultry seasoning (to taste)

·       fresh thyme (to taste)

·       7 cups chicken broth (I use low sodium)

·       2 cups water

·       shredded chicken (I use half a rotisserie chicken)

·       1 1/2 cup fat free half-and-half (you can use whole milk if you prefer)

·       uncooked wide egg noodles (I use ¾ of a 12 oz. bag)

Directions:

Heat the butter until melted in a large pot or dutch oven. Add the onion, carrots, celery, and garlic. Sauté until veggies become soft. Add flour and other seasonings. Stir and cook. Add broth and water and bring soup to a boil without stirring, and allow to boil for 3 minutes (this will help thicken the soup. Reduce the heat to medium-low, partially cover the pot with lid and allow to simmer for 20 minutes.  Next, add the chicken, half-and-half, and noodles. Cook until the noodles are tender and the soup has thickened. Taste and add more seasonings if needed.

You can serve this delicious soup with oyster crackers, or a nice, crusty french bread. Either way, it will be a hit! After you devour your soup, curl up with a good book to cap off a great day. Food for the stomach + Food for the soul = Fabulousity (I made that up!).

Happy eating and reading, and stay warm!

Blessings,

Trice