Click Here to Print: Creamy Chicken Noodle Soup
Well, it’s been a week since I went back to work after maternity leave. That explains my sudden drop in posts.
Sheesh, working full time with two kids ain’t easy. Especially because the baby regressed and started getting up two times a night instead of one. (I think it’s cause he was missing me and knew that in the middle of the night, I’d be there. )
In addition, I had parent/teacher conferences, which means I got to see the little buggers for 20 minutes before having to go back to work until after bedtime. I’m soooo thankful for my dad who stayed with them until Josh got home – and then through bedtime. Bedtime around these parts is a two person job for now.
Before going back, I knew it was going to be hectic. That’s why I made Baked Oatmeal ahead of time with plans to take it with me in the morning. It worked really well and I’ve got another batch in the fridge ready to go for this week!
Dinner, on the other hand, was not such a success. I decided to take a hint from breakfast and do a little prep work for the coming week on dinner, too. I have everything ready to go and plan on doing a “week in a day” style post soon. Stay tuned!
First on the “week in a day” list, Creamy Chicken Noodle Soup!
I served it with Ham and “Oven Cheese” Sammies. It’s the same method I used for Salami Arugula Oven Cheese Sammies… a great way to make a lot of sammies at once!
- 5 T butter
- ¼ c plus 2 T flour
- ¼ c diced mushrooms
- 1 ¼ c diced onion
- 1 c diced celery
- 1 c diced carrot
- 2 c cooked and chopped chicken (See Tips & Tricks for an easy way to do this in the crock pot!)
- 5 c chicken broth
- 1 c milk
- 1 t poultry seasoning
- ¼ t thyme
- 5 oz egg noodles
- 1 ½ c half and half
- salt and pepper to taste
- In a medium sauce pan, melt 3 T butter and add flour to make a roux.
- Whisk in 1 c chicken broth and milk.
- Add ¼ c onions and mushrooms. Bring to a boil and whisk often until it thickens.
- In a large soup pot, melt 2 T butter and add 1 c each of onion, celery, and carrot.
- Cook a few minutes until veggies begin to get tender.
- Add mushroom and onion mixture, chicken, 4 c chicken broth, poultry seasoning and thyme.
- Bring to a boil and reduce heat. Simmer about 30 minutes.
- As soup is simmering, cook and drain noodles.
- Stir in cooked noodles and half and half. Allow to heat through.
- Add salt and pepper to taste.
Here are some ideas to get your “kid cook” involved with this recipe:
- As you chop the veggies, use two cutting boards. One for you and one for her. Tell her that once they are on “her” cutting board she can touch them (to keep little hands away from a big knife). She can put them in a measuring cup and let you know when you’ve chopped enough.
- Have her measure the spices and/or help you put them in the pot. Make sure you talk to her about how she shouldn’t touch the pot and be ready to grab little hands if they get too close.
My kid cook helped make pancakes this morning, but as I was making the soup this afternoon, he was busy playing with his little brother. <3