Ingredients
1/2 C. sliced mushrooms
2 T. butter
1 carrot, diced
1 medium onion, diced
1 - 2 celery ribs, diced
2 boneless, skinless chicken breast halves
2 T. flour
4 C. chicken stock
1 C. fat-free sour cream
1 C. fine cut egg noodles (or whatever you have)
salt & pepper
Directions:
In a large saute' pan, melt butter over low heat. Add vegetables and stir. Add chicken breasts. Cover and cook on low for 5 minutes. Remove cover, stir vegetables and turn chicken. Cover and cook for another 5 minutes, or until chicken is done. Remove chicken from pan.
Sprinkle flour over the vegetables and pan juices and stir to combine. Slowly add 2 cups of broth. Stir and cook until bubbly and thickened. Add sour cream and simmer gently. Slice chicken into bite-size pieces.
In another pan, bring remaining 2 cups of stock to boiling and add noodles. Cook until done. Do not drain. Slowly add the noodles and broth to the hot vegetables and sour cream mixture. Add chicken and bring back to boiling.
3 comments:
Oh, that sounds yummy! I like the idea of the sour cream in it, just to make it a little creamier. Sometimes chicken noodle soup is just too runny. I actually don't like sour cream on it's own, but I think I could do this (that is, when Richard isn't around for dinner some night). :)
BTW- could you post your Hawaiian Kabob recipe?
Maybe Richard will join the soup loving club someday. Erik has come around in our 15 years together : ). Erik doesn't like sour cream either but he really likes this soup.
I didn't know this soup has sour cream in it. Now I probably won't like it anymore.
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