As I'm writing this blog post, the thermometer is showing a whopping 2 degrees F outside, which is, by far, the chilliest it's been thus far this fall. That means ... soup!
I used this soup using uncooked chicken, but you can easily add leftover cooked chicken or turkey, instead. So this is a great use for some of that Thanksgiving turkey.
Chicken or Turkey Noodle Soup
1 tablespoon olive oil
2 tablespoons butter
1 potato, peeled and cubed
2 carrots, peeled and cubed
1 medium onion, chopped
1 bay leaf
Salt and pepper
1 1/2 teaspoons poultry seasoning
2 tablespoons flour
2 32-ounce cartons chicken broth
1 pound boneless, skinless chicken, cut in small chunks
1 12-ounce package frozen homestyle egg noodles
4 sprigs fresh thyme (or 1 teaspoon dried thyme)
Additional salt and pepper, to taste
1. Heat oil and butter in a pot over medium to medium-high heat. Add potato, carrots, onion, and bay leaf, and season with salt and pepper. Cook about 4 minutes, until vegetables start to soften.
2. Add poultry seasoning and flour to vegetables. Stir until vegetables are coated, and cook about 1 minute.
3. Stir in chicken broth. Heat until boiling, and then add chicken, noodles, and thyme.
4. Reduce heat. Cover and simmer 20-30 minutes, or until chicken and noodles are cooked through. Season to taste with salt and pepper, and remove bay leaf and thyme stems before serving.