2 Chicken Breasts, shredded
Celery, chopped
Carrots, chopped
2 Tbsp. Flour**
4 Tbsp. Butter
1/2 c. Half and Half
Chicken Bouillon***
Ok, there are a lot of ways you could do this, so you'll just have to adapt depending on how you like your soup. I did it in the crock pot, but I don't think that's really necessary. I'm sure you could do it on the stove and it would be about the same.
1) Shred chicken (this is why I liked the crock pot, it makes this part a lot easier)
2) Cook the celery and carrots in the butter over medium heat until vegetables are soft; add the flour and half and half. Mix in with chicken.
3) Boil noodles and drain about 1/4 of the water (so there isn't any water sitting above the noodles)
4) Pour noodles and water into chicken/veggie mixture.
5) Add 4-6 Chicken Bouillon
*I used Ronzoni Smart Taste (in purple bag)-- just FYI for nutrition information
**Our soup was REALLY thick-- Chris said he liked it because it reminded him of pot pie, but if you don't want your soup to be a semi-solid, use less flour. 1 heaping Tbsp. would probably be perfect.
***If you'd rather, I'm sure you could drain the noodles completely and just use chicken broth instead.
Nutrition Information: 99 calories, 6 grams fat, 1 g fiber
Serving size is a little more than a cup.
No comments:
Post a Comment