Organic Creamy Chicken Noodle Soup

As fall is getting chillier and winter is setting in, we all want something hearty and comforting to warm our bones.  Eating organic has to be a lifelong commitment, even during the coldest of seasons.  Here is my own recipe for creamy chicken noodle soup to get you started.  Enjoy, and please leave a comment as to how it turned out!



Ingredients
3 Organic, All Natural, or Amish chicken breasts*
1 package of Pacific Organic Chicken Broth
1 16 oz package frozen organic mixed vegetables
3 large organic green onion bulbs
1/2 16 oz package organic or amish egg noodles (8 oz)
2 cups organic half and half
1/4 cup organic flour
2 tablespoons salted organic butter
Water
Sea Salt to taste

Boil chicken breasts in water in a dutch oven until cooked through.  Remove and set stock aside in a bowl.  Debone the chicken, being sure to remove all skin and gristle as well, and shred.  Pour chicken broth into now empty dutch oven, add chicken, and then add your reserved stock until dutch oven is 2/3 full.  Add noodles and frozen vegetables, bring to a boil and then reduce heat to medium.  Simmer until vegetables and and noodles are tender.  In a separate bowl, mix half and half with flour until smooth.  Add to pot, stirring well.  Add butter and salt to taste.  Simmer until slightly thickened.  Your soup is now ready to serve and enjoy ;)

*Although it is the best option, organic chicken isn't always easy to come by.  If purchasing chicken that is labeled as All Natural or Amish, be sure to check that the label specifies that the chickens have not been given and hormones or steroids, and have been fed a vegetarian diet.  Even though these non-organic options have most likely been fed genetically modified foods, they are still better than the regular alternative.


Copyright © 2011 Anita Brown