Reames Classic Chicken Noodles Soup

¾ lb cooked chicken

8 cups chicken broth

1 pkg (16oz) Reames homestyle egg noodles

1½ tsp. Parsley dried

1 bay leaf

¼ tsp thyme

¾ tsp black pepper

1⅓ cups chopped onion

1⅓ cups chopped celery

1⅓ cups chopped carrots

1⅓ cups heavy cream or half and half

6 tbsp. Butter

⅓ flour

⅓cup sherry (optional)

Bring chicken broth to a boil with the bay leaf. Add noodles and simmer for 20mins. Stir often.

Add the parsley, thyme, black pepper, onions, celery, and carrots. Simmer for 10mins or until done.

Meanwhile, melt butter in a skillet. Add the flour and cook for 1 to 2 mins.

Add the cream to the noodle mixture. Bring bback to a simmer. Add the flour mixture, cook and stir until thickened, about 2 mins.

Discard bay leaf. Add the chicken and sherry. Stir to incorporate. Heat through and serve.

John loves!

Page footer