This is a great soup whether you are sick or just want some quick old fashioned cooking! This is basically a quick version of my chicken noodle soup where I simmer chicken and make my own broth. Sometimes you don't want to go through all that and just want to whip something up. It does take a little longer than opening a can, but it is sooo much better. Here's to a healthy rest of the winter!
Quick Chicken Noodle Soup
2 tablespoons butter
½ cup chopped onion
½ cup chopped celery
½ cup chopped carrots
½ teaspoon minced garlic
9 cups chicken broth
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon black pepper
1/4 teaspoon turmeric
¼ teaspoon ground thyme
1 tablespoon minced fresh parsley
3 tablespoons flour
½ cup water
1 package (12 ounces) frozen egg noodles
½ pound shredded cooked chicken
¼ cup ½ and ½ or whipping cream
Over medium heat, melt butter in Dutch oven. Add the onions, celery and carrots. Cook for a few minutes until beginning to soften. Add garlic and cook 30 seconds to fragrant.
Add the chicken broth and seasonings and bring to a simmer. Simmer for 15 minutes.
Mix the flour and water. Pour into soup and stir in the noodles.
Continue simmering for 10 more minutes.