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| I live in a city of soup. We even have soup contests here. Each restaurant tries to outdo the others by making the best soup. It's a fun predicament to be caught up in. I always order soup, even if it's something I'm not sure I will like because more often than not, it is wonderful. Recently I asked a server what their soup of the day was. She told me....chicken noodle. I almost never order chicken noodle soup because I make it at home often and it is just not one of my favorite restaurant soups. This was a new restaurant I was trying and I went for it and ordered the soup. I was not disappointed. It was creamy chicken noodle soup and the noodles were elbow macaroni. What a pleasant surprise. And man, it was good. So, I came home and made it for my family. |
I made a big pot so you might want to cut this in half. Melt a stick of butter with 3 tablespoons of oil in a heavy pot.
Add 1 cup of flour.
Whisk this together with some cracked black pepper.
Let it cook over medium heat whisking occasionally until you have a golden roux.
Add a diced onion, 4 diced carrots, 3 diced garlic cloves and several diced stalks of celery. Stir this into the roux.
Add 4 quarts of chicken stock. I used homemade which is much more flavorful than store bought. Add some diced chicken, 1/2 tsp. of dried thyme, a bay leaf and 1/2 tsp. of celery seed. Taste and add some salt if needed.
Add a bit of bouillon for added flavor.
Let this cook at a simmer for about 30 minutes until the vegetables soften.
Add 3 cups of milk or half and half.
Add 1 box of uncooked elbow macaroni.
Let this simmer, stirring occasionally, until the pasta softens. If it gets too thick, add more milk.
Serve it sprinkled with fresh dill. A bowl of comfort. I think this could be another kid friendly meal.
