broth « Oklahoma Pastry Cloth

Posts Tagged ‘broth’

Creamy Chicken Veggie/Noodle Soup

Monday, May 2nd, 2011

Creamy Chicken Veggie/Noodle Soup

I don’t know about where you are, but here in Okie Land, it’s just downright cold. Last night, we had a low in the 30’s and it appears to be making a repeat performance tonight. A wonderful rain has continued the entire day, totally breaking the drought for sure. We even had a little pea-sized hail for good measure. The ground is soaked and that’s a good way to be!! A neighbor even burned trash this weekend – something that has been forbidden in these here parts.

And so, though this is the first of May, and though we normally have warm weather by this time, I decided to “soup” up my basic chicken soup recipe and make a meal into which Mr. Fix-It could sink his teeth. By his third bowl, I figured that he liked the results. There’s leftovers for tomorrow too! Here is my new concoction!

Creamy Chicken Veggie/Noodle

Soup

2 quarts chicken broth (I use my home canned broth but you can used store-bought)

1 boneless, skinless chicken breast cut into small cubes

1 cup baby carrots

1/2 cup diced onions

1 stalk celery

3 large mushrooms

1/2 cup chopped cabbage

2-3 Tbsps. Olive Oil

1 Tbsp flour

1/8 tsp thyme

1/8 tsp sesame oil

1 chicken bouillon cube

1 fresh orange peel from 1/8 of an orange

1/2 cup half and half

1/2 recipe homemade noodles or 1 cup packaged noodles

Note: You can substitute dried veggies, canned chicken and canned milk if you want to try your hand at ‘sustainable’ cooking.

Pour one to two tbsp olive oil into a large stock pan or pot.

Add 1 tbsp flour and on medium heat, stir until flour is fully incorporated to make a light roue.

Add 2 quarts chicken broth and 1 bouillon cube and stir. Simmer on medium heat

In a skillet, add one tbsp olive oil and sauté 1/2 cup chopped onions until soft

Either by hand, or in a food processor, chop 1 cup baby carrots and 1 stalk of celery

Chop three large button mushrooms

Add chopped veggies to sautéd onions and toss

Pour vegetables into simmering broth

Add 1/8 tsp thyme

And 1/8 tsp sesame oil

Add chopped raw chicken breast

Add a fresh orange peel. We love this. It makes all the difference, but it is optional

Stir and cover. Simmer for 30 minutes and then remove orange peel

Add 1/2 cup chopped cabbage and simmer, covered, for 10 more minutes

Uncover and add 1/2 cup half and half and stir well

Bring to a boil and gently sprinkle in homemade noodles while stirring to keep from clumping. We much prefer the homemade noodles to packaged and they are so simple to make. They are much more tender, but you can use the packaged. Simmer until tender. The noodles will naturally thicken the soup, but if you want it to be any thicker, just add cornstarch that has been mixed with cold water. Note: If you plan to can this soup, leave out the noodles. Just open a jar of soup later and add noodles prior to serving. Noodles get mushy when canned.