Chicken Noodle Soup

In a large Dutch oven (or any large soup pot) over medium heat, add the oil.
2 tablespoons good olive oil or butter
When the oil is nicely hot, add the onions, celery, turmeric, and oregano, cooking a few minutes until the vegetables have softened and are beginning to turn golden brown, reducing the heat as they cook, if needed. If the vegetables begin to dry out a bit, add a splash of chicken broth and continue to cook to desired doneness.
1 yellow onion, 1 cup celery, 1/2 teaspoon turmeric, 1 teaspoon dried oregano leaves
Add the cooked chicken and broth to the Dutch oven along with the Reames Egg Noodles.
3 boneless, skinless, chicken breasts, 8-10 cups chicken broth, 24 ounces Reames Frozen Egg Noodles
Bring to a simmer over medium heat, cooking until the noodles are tender, approx. 20 minutes.
Add the baby peas and carrots during the last 10 minutes of the cooking time.
12 ounces package frozen baby peas and carrots
Meanwhile, in a small bowl, make a slurry by combining 2 Tbs. water with the flour, whisking until smooth.
1 tablespoon flour (for making thickening slurry with water)
Add the prepared slurry to the chicken noodle soup, cooking and stirring until the chicken and noodles have thickened slightly.
To finish, stir in the cream and parsley; season to taste with salt and pepper.
1 splash heavy cream, 1 tablespoon chopped fresh Italian parsley, or substitute 1 tsp. dried parsley, Kosher salt and freshly ground black pepper
Serve the chicken and noodles at once, over a bed warm mashed potatoes.
1 batch of your favorite mashed potatoes

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Ingredients

Chicken Noodle Soup

Instructions

Nutrition