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Guest Post: Creamy Chicken Noodle Soup

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Ingredients

Adjust Servings:
1 tbsp Butter
1/2 Onions
2 Carrots large
2 Celery Sticks
2 Garlic cloves
1/4 cup Flour (plain)
Oregano
Thyme
Knorr Chicken Stock Pot
1.5L Boiling water
2 Potatoes
500gr Chicken Breast Roasted & shredded
1 cup Milk
1 pkt Egg Noodles uncooked

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Guest Post: Creamy Chicken Noodle Soup

Features:
  • Dairy Free
  • Gluten Free
  • Serves 4
  • Easy

Ingredients

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Recipe by My Kitchen Stories follower Stephanie Stivala.

Steps

1
Done

I begin by melting the butter in a large pot, over medium heat. Then I add the onion, carrots, celery and garlic. Sauté until the soft & then add the flour, oregano, pepper, thyme and season with salt.

2
Done

Next, I dissolve the Knorr Chicken Stock Pot in 1.5L of boiling water & add to the pan, together with the potatoes. Stir everything & increase the heat to medium-high. Bring the soup to a boil and then boil for another 3 minutes. Reduce the heat to medium-low, partially cover the pot, and allow to simmer for 25 minutes.

3
Done

Add the shredded chicken, milk and uncooked noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened.

The Cook

I will be sharing with you my daily experiences with food, whether that’s shopping for the right ingredients, understanding products and sharing with you simple culinary skills that I have learnt along the way. My mission is to make food preparation more enjoyable and rewarding.

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