Mama Jean's Chicken Noodle Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1 bay leaf
- salt and freshly ground black pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- 2 cloves garlic chopped
- 6 cups chicken stock
- 1 large vidalia onion chopped
- dash worcestershire sauce
- 2 celery stalks halved lengthwise and cut into 3/4-i
- 2 medium carrots halved lengthwise and cut into 3/4-inch pi
- dash hot sauce (recommended: tabasco)
- 4 ounces egg noodles about 1 cup
- 8 ounces frozen peas
- 1/4 cup freshly chopped dill leaves
- 2 boneless, skinless chicken breasts cubed into bite-size pieces
- Carbohydrate 43.2171597361081 g
- Cholesterol 86.0701079525334 mg
- Fat 12.2362410553983 g
- Fiber 3.02652962070055 g
- Protein 35.8637445071416 g
- Saturated Fat 4.56905778942818 g
- Serving Size 1 1 to 8 serving (682g)
- Sodium 1253.05187211121 mg
- Sugar 40.1906301154076 g
- Trans Fat 1.18672596353389 g
- Calories 434 calories
Directions Melt the butter in a large Dutch oven over medium heat and add the olive oil. Add the onion, celery and carrots and saute until soft, about 4 minutes. Season with salt and pepper, to taste. Stir in the chopped garlic and saute until fragrant, 1 minute more. Whisk in the flour and stir frequently until it coats the vegetables and makes a paste. Cook until it reaches a pale blonde color, about 2 minutes. Gradually whisk in the chicken stock, making sure there are no lumps. Add the bay leaf, hot sauce, and Worcestershire and season with salt and pepper, to taste. Let the soup simmer for 15 minutes to thicken and develop the flavors.Reduce the heat and add the chicken and the noodles. Do not boil the chicken or it will become tough. Add the peas and the dill and simmer gently for 10 more minutes.Taste for seasoning and add more salt and pepper, if needed. Ladle the soup into serving bowls and serve. Recipe courtesy of The Neelys CATEGORIES: Chicken Lunch Soup View All
