French Creamed Chicken And Noodle Soup Food

CREAM OF CHICKEN NOODLE SOUP

Steps:

• Chop one onion and one celery rib; set aside. Cut remaining onion and celery into chunks; place in a Dutch oven. Add the water, chicken, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reads 170°. Remove chicken and strain broth; set both aside. , In the same pan, saute chopped onion and celery in butter until tender. Add the canned broth, carrot, potato, bouillon, basil and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender., Add noodles. Return to a boil; cook for 6-8 minutes or until noodles are tender. Cut chicken into chunks; add to soup. Stir in 1-1/4 cups milk; heat through., Combine flour and remaining milk until smooth; add to soup, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened.

FRENCH CREAMED CHICKEN AND NOODLE SOUP

Steps:

• Heat butter in saucepan. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes.
• Add Calvados (remember to add alcohol to pan away from flame) return pan to burner, reduce liquid until almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer.
• Add the chicken and pasta to the broth, cover cook until the chicken is cooked through, about 5 minutes.
• Skim off any fat which is floating to the surface.
• Stir in heavy cream, Gruyere, (if using ) and season, to taste, with salt and pepper. Garnish with chives.

FRENCH CREAMED CHICKEN AND NOODLE SOUP

Steps:

• Heat butter in a saucepan. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes. Add the Calvados and reduce until almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer. Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes. Skim off any fat which is floating to the surface, stir in the heavy cream, optional Gruyere and season, to taste, with salt and pepper. Garnish with chives.