Old Time Favorite Chicken

Noodle Soup

Old Time Favorite Chicken Noodle Soup

Serves 8

3 tablespoons vegetable oil
2½ pounds boneless skinless chicken breasts, cubed
1 large onion, chopped (about 2 cups)
4 celery ribs, chopped (about 2 cups)
4 medium carrots, chopped (about 2 cups)
¼ cup all-purpose flour
2 (32 ounce) cartons Swansons® chicken broth (8 cups)
2 large bay leaves
½ teaspoon dried thyme
3 tablespoons Olde Westport® Garden Harvest Special Blend
12 ounces uncooked Reames® Frozen Egg Noodles (about 4½ cups)


Heat oil over medium-high heat in a 6 quart Dutch oven, add chicken in batches, cook 3 to 4 minutes or until golden brown. Add onion, carrots, and celery, stir and cook 2 minutes. Sprinkle flour over top of vegetables, stir until smooth. Add chicken broth, stirring until slightly thickened. Bring to a boil, add Olde Westport® Garden Harvest Special Blend, thyme, bay leaves and egg noodles. Lower heat, simmer, covered, 30 minutes or until noodles are tender. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, 20-22 minutes or until noodles are tender. Remove bay leaves, serve.

Olde Bill's Comments: I grew up eating Chicken Noodle Soup served over mashed potatoes. Have you ever tried it? If not, you should.