Chicken Noodle Soup     Back to Soups and More Menu     Printer Friendly Page

Recipe By Orville
Preparation Time 1:00

Serves 6 to 8

2 tablespoons olive oil
3 tablespoons butter
3 chicken breasts or 9 tenderloins -- cut in 1/2" cubes
1/2 cup onions -- chopped
1/2 cup broccoli -- uncooked
3/4 cup diced carrots
1 can green beans -- 15 oz
1 teaspoon basil
1 teaspoon garlic powder
1 teaspoon tarragon
1/2 teaspoon nutmeg
2 bay leaves
2 teaspoons balsamic vinegar
3 tablespoons butter
6 cups chicken stock
2 cups water
3 cups egg noodles
1/4 cup flour
1/4 cup olive oil
salt and pepper -- to taste

In a hot skillet add 2 tablespoons of olive oil and 3 tablespoons of butter. Add the onions and start browning. Add the chicken pieces and cook until done, about 10 minutes. In a large pot add 1/4 cup of flour and 1/4 cup of olive oil. Cook over medium high heat, stirring constantly, until the flour has browned to a nice carmel color. To this browned flour add 6 cups of chicken stock and 2 cups of water. Bring to a boil. Add the vegetables, all of the spices, balsamic vinegar and 3 tablespoons of butter. Now add the cooked chicken and onions. Cook over medium heat for about 30 minutes. Add the egg noodles and cook until they are tender.