Classic Chicken Noodle Soup

  • Servings: 8
  • Rating:

Ingredients

  • 1 lb. boneless, skinless, chicken breasts, but into cubes
  • 5 cups water
  • 2 tsp. dried parsley flakes
  • 1 tsp. dried thyme, crushed
  • 1/4 tsp. pepper
  • 1 Tbsp. chicken bouillon granules
  • 1 bay leaf
  • 1 package (12 oz.) frozen egg noodles
  • 2 cups sliced carrots
  • 1 cup sliced celery
  • 1 cup chopped onion
  • 1/4 cup flour
  • 2 cups milk, divided

Directions

In a large pot, add chicken, water, parsley, thyme, pepper, bouillon, and bay leaf. Bring to a boil over medium-high heat.

Add noodles, carrots, celery, and onion. Return to a boil. Reduce heat and cover. Simmer 20 to 30 minutes or until done.

Meanwhile, in a liquid-tight container, combine 1/2 cup of milk and flour; shake well until smooth. Add to noodle mixture with remaining 1 1/2 cups milk. Continue cooking over medium heat until thickened and heated through.