Cream of Chicken Soup

Curl-up comfort food for those cold rainy days.

Cream of Chicken Soup

• 2 1/2 cups chicken stock

• 1 cup milk

• 1 1/2 cups shredded chicken

• 1 cup small soup noodles

• 1/4 cup flour

• 2 tbs butter

• 3 celery stalks, chopped

• 3 carrots, chopped

• 1 clove of garlic, mined

• 1/2 zucchini, diced small

• 1/2 onion, diced small

• 1 tsp garlic salt

• 1 tsp onion powder

• Salt and pepper to taste

In a medium pot, on medium heat, add 1 tablespoon of butter. Add onions and garlic, saute until translucent. Add celery, carrots, zucchini, chicken, and the remaining tablespoon of butter. Saute for another 2-5 minutes. Add flour, stir often for another 5 minutes until flour coats everything well.

Add the chicken stock and stir. Add the soup noodles. Let simmer for 10 minutes before adding the milk and reduce heat to low. As the soup and noodles cook, the broth will thicken. Simmer on low for another 10-15 minutes.

If you find that your soup didn’t thicken to the consistency you want, you can cook off another 1 tablespoon of butter and 1 tablespoon of flour in a seperate sauce pan and add to the soup. If your soup is too thick, add a little more stock.

Season with salt and pepper to finish as needed. Garnish with fresh thyme and serve hot.