I haven't made a new Magazine Monday recipe to post this week, so I thought I'd repost a recipe I initially posted here in October 2005. The original post is here. This is, once again, a Canadian Living recipe, and for some reason, I haven't made it in ages! I'd better remedy that!
This recipe isn't in the CL online recipe database; knowing those guys, it's probably been taken off because the recipe is in one of their cookbooks.
Chicken Noodle Soup2 tbsp vegetable oil
12 oz boneless, skinless chicken breasts, cut into bite size pieces
1 medium onion, chopped
1 grated carrot
1 tsp each dried oregano and basil
4 cups chicken stock
2 tsp Dijon mustard
3 oz. spaghettini, broken up (about 1 cup)
2 cups sliced celery
2 tbsp all purpose flour
2 1/2 cups milk
salt & pepper to taste
1. Brown chicken is a large saucepan with oil. Remove to a bowl. Add onion & carrot and saute until onion is softened.
2. Add stock and mustard; bring to boil. Stir in celery and pasta and return to the boil, stirring occasionally. Reduce heat and simmer until noodles are almost tender. Add chicken with accumulated juices and cook for 5 minutes longer.
3. Whisk flour into milk and gradually whisk this into the soup. Simmer, stirring, for about 3 minutes or until slightly thickened. Serve and enjoy!
