Creamy Chicken Noodle Soup


6 cups chicken broth (w used low sodium)
5 cups water
Salt to taste
3-4 chicken thighs, skinless (bone-in or boneless)
2 Tbsp olive oil
1 medium onion, finely chopped
3 medium carrots (2 carrots grated, 1 carrot sliced into thin rings or half circles)
2 medium celery stalks, finely chopped or thinly sliced if you prefer
2 cups pasta such as rotini, egg noodles, or your favorite kind
1 cup corn (from 15 oz can, or preferably 1 cooked cob)
4 Tbsp unsalted butter
⅓ cup all-purpose flour
½ cup heavy cream
3 Tbsp fresh or frozen dill
1 tsp Mrs. Dash (or your favorite salt-free seasoning)


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