I wasn't sure how this would be received in my house; none of us are really fans of soup. I guess it's good we live in a warm climate, ha. When I told my hubby about it, he was skeptical. My kids were, too. It was an instant crowd pleaser though! There might have been cheering; I wasn't sure if that was real or in my head. Either way, there is excitement when it's on the weekly menu for sure, and that's always heart-warming.
I originally found this recipe on pinterest to try out. It went well, but it made a really large batch, which meant a lot of leftovers that people here are not good at eating. It also made a lot of dishes because the different steps required different pans. So, I started messing around with measurements and order of ingredients. I also changed up the veggie selection a bit to meet my families tastes, which is something you can do as well.
At the end of the day, it's what I have in the pantry/freezer/fridge that gets to go in. On this particular day I only had rigatoni noodles and had no celery but lots of peas. Voila! In the past I've made it with celery and corn and gemelli noodles. Amazing! I bet shells and campanella would work great, too. So many possibilities.
Creamy Chicken Soup
1 T olive oil
½ c onion, chopped
2 medium carrots, peeled and chopped
1 celery stalk, chopped
1 garlic clove
3 c chicken broth, and ½ c more
2 c water
salt to taste
2-3 boneless, skinless chicken breasts, sliced in half
1 cup pasta, I used rotini here but I’ve used others too
½ c frozen corn or peas
2 Tbs butter
3 Tbs flour
¼ c heavy cream
In a medium stock pot, heat the oil over a medium-high heat. Add the onion and brown. Add the carrots and celery and brown them as well. Finally, add the garlic and mix together for just a minute.
Add 2 ½ c broth and the water and bring to a boil. Add salt to taste and then place the chicken pieces into the boiling broth. Allow them to cook for about 20 minutes.
Meanwhile, in a separate sauce pan, melt the butter. Then add the flour and heat until it’s creamy, just for a minute. Add the heavy cream and ½ c chicken broth. Heat to a simmer and then set aside.
Remove the chicken to a plate when it’s no longer pink. Add the noodles and the corn/peas to the broth. While the noodles soften, shred/chop up the chicken, depending on your preference. When finished, return it to the soup. Turn the heat down so the soup is at a simmer. Finally, add the flour mix to the soup. Allow it all to simmer for a few minutes until the noodles have softened to your liking.
Turn off the heat on the burners the soup can cool a minute. Serve with oyster crackers, saltines, or my favorite; focaccia bread. Enjoy!