This recipe is taken from the 2002 Milk Calendar. Enjoy the goodness of homemade chicken noodle soup- it's easier than you think and tastes great! Serve with a salad and some crusty bread.
- Prep: 15 min
- Cooking: 20 min - 25 min
- 2 tbsp (30 mL) vegetable oil
- 12 oz (375 g) boneless, skinless chicken thighs or chicken breasts cut into 3/4 inch (2 cm) pieces
- 1 chopped medium onion
- 1 coarsely grated carrot
- 1 tsp (5 mL) dried oregano
- 1/2 cup (125 mL) chopped fresh basil
- 4 cups (1 L) chicken broth
- 2 tbsp (10 mL) Dijon mustard
- 1 cup (250 mL) broken spaghettini
- 2 cups (500 mL) sliced celery
- 2 tbsp (30 mL) all-purpose flour
- 2 1/2 cups (625 mL) Milk
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) pepper
In a large saucepan, heat half of the oil over medium heat; brown chicken in batches, adding more oil as necessary to prevent sticking. Transfer to bowl and set aside. Add remaining oil to pan; sauté onion, carrot, basil and oregano for about 5 min or until onion is softened.
Add chicken stock and mustard; bring to boil. Stir in spaghettini and celery and return to boil, stirring occasionally. Reduce heat, cover and simmer for about 10 min or until noodles are almost tender. Add chicken along with any accumulated juices; cook for about 10 min longer or until noodles are tender.
Whisk flour into milk and gradually whisk into soup; simmer, stirring, for about 3 min or until slightly thickened. Add salt and pepper.
For the Adventurous: Drizzle each serving with a teaspoon (5 mL) or pesto sauce.
Healthy Eating tip: Soup-er serving- One serving of this homemade soup is equal to one serving from the Meat and Alternatives and one serving from the Vegetables and Fruit food group in Canada's Food Guide to Healthy Eating.
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Top 5 Nutrients
|Calcium:||23 % / 251 mg|
|Vitamin A:||45 %|
|Vitamin B12:||36 %|