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The Recipe of the Week from The Happy Chef : Classic Chicken Noodle Soup

I found this on the Marzetti website and it looked so good! The noodles were so big and the recipe calls for Thyme and to me chicken Noodle soup is not chicken noodle soup without Thyme. I have soup on the brain because my daughter just made it through a bout with the swine flu. It is rough stuff this swine flu. It has been years since I have seen my little girl so sick. As I stood and watched her sleep, with a fever of 103 degrees that would not break, I was reminded of how much I love her. I am reminded of this fact everyday, of course, but in that moment the depth of our love hit home. We should never take good health for granted or any of the blessings of this world. So stay healthy out there! This soup is a good alternative to the standard Campbell’s Chicken Noodle Soup that is all Maddie would eat for a few days and goes just as well with the grilled cheese that children her age (or mine!) are so fond of . . . Enjoy in both sickness and in health!

1 pkg. (24 oz.)  Reames® Homestyle Egg Noodles

4 cups sliced carrots

2 lbs. boneless, skinless chicken breasts, cut into cubes

10 cups water

4 tsp.  dried parsley flakes

2 tsp. dried thyme, crushed

1/2 tsp. pepper

2 Tbsp.  chicken bouillon granules

2 cups sliced celery

2 bay leaves

2 cups chopped onion

1/2 cup  flour

4 cups milk, divided

-In a large pot, add chicken, water, parsley, thyme, pepper, bouillon and bay leaves. Bring to a boil over medium-high heat.

-Add noodles, carrots, celery and onion; return to a boil. Reduce heat and cover; simmer 20 to 30 minutes or until done.

-Meanwhile, in a liquid-tight container, combine 1 cup of milk and flour; shake well until smooth. Add to noodle mixture with remaining 3 cups milk. Continue cooking over medium heat until thickened and heated through.

By Leigh Sackett
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