Sunday, December 11, 2011

Creamy Chicken and Rosemary Noodle Soup

  • 1.5 pound boneless skinless chicken breasts (2-4), chopped into 1 inch chunks
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 1 medium yellow or white onion, diced
  • 1 cup baby bella mushrooms, stems removed and diced
  • 1 can condensed cream of chicken soup
  • 1 cans milk
  • 2 cans water
  • 3 cups dried egg noodles
  • 1 tablespoon dried rosemary
  • 1 bay leaf
  • sea salt and fresh cracked pepper
  • 2 tablespoons olive oil

  1. Sprinkle chicken with  salt and pepper.
  2. In a large (6qt) sauce pan, heat tablespoons olive oil over medium to medium-high heat unil shimmering.
  3. Brown the chicken on all sides.
  4. Add the vegetables to the pan and saute until they begin to soften.
  5. Add cream soup, milk, water, egg noodles, rosemary and bay leaf. Stir until the soup is even distributed.
  6. Cover and lower the heat to just under medium. Cook through, about 20-30 minutes. Season with additional salt and pepper if necessary.

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