Chicken Harvest Soup
A Uncategorized recipe with butter, flour, qts milk. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Melt butter in small saucepan.
butter(1 1/2 sticks) - 2
Add flour and cook on low to create roux.
flour(3/4 c) - 3
Add more flour to get the pasty consistency.
flour(3/4 c) - 4
Cook just enough to remove the raw flour taste.
flour(3/4 c) - 5
Heat milk and bouillon cubes in double boiler until a "skin" of tiny surface bubbles forms on top.
qts milk(2)to 12 chicken bouillon cubes or chicken base(10) - 6
Stir occasionally.
- 7
Whip in the roux a little at a time until desired thickness.
- 8
If you run out of roux before achieving desired thickness, make more and add accordingly.
- 9
This is the time to get the soup texture right.
- 10
If you wait to thicken, the soup will be lumpy and the noodles broken.
wide egg noodles(6 oz) - 11
Remove from heat after thickening.
- 12
Move to another burner and add vegetables, spices and chicken.
to 12 chicken bouillon cubes or chicken base(10)raw chicken tenders diced(3 lbs) - 13
Stir well.
- 14
Add raw noodles last.
wide egg noodles(6 oz) - 15
Cook on low for 10 minutes, then turn off stove.
- 16
Let soup sit for 30 minutes as chicken and noodles finish cooking.
to 12 chicken bouillon cubes or chicken base(10)raw chicken tenders diced(3 lbs)wide egg noodles(6 oz) - 17
Stir gently with a wide spatula to avoid breaking the noodles.
wide egg noodles(6 oz) - 18
If the starch in the noodles renders the soup too thick, thin with milk or half-and-half.
qts milk(2)wide egg noodles(6 oz) - 19
Reheat and serve with hot yeast rolls.
- 20
Recipe can be halved.
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Chicken Harvest Soup
A Uncategorized recipe with butter, flour, qts milk. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Directions
20 steps- 1
Melt butter in small saucepan.
butter(1 1/2 sticks) - 2
Add flour and cook on low to create roux.
flour(3/4 c) - 3
Add more flour to get the pasty consistency.
flour(3/4 c) - 4
Cook just enough to remove the raw flour taste.
flour(3/4 c) - 5
Heat milk and bouillon cubes in double boiler until a "skin" of tiny surface bubbles forms on top.
qts milk(2)to 12 chicken bouillon cubes or chicken base(10) - 6
Stir occasionally.
- 7
Whip in the roux a little at a time until desired thickness.
- 8
If you run out of roux before achieving desired thickness, make more and add accordingly.
- 9
This is the time to get the soup texture right.
- 10
If you wait to thicken, the soup will be lumpy and the noodles broken.
wide egg noodles(6 oz) - 11
Remove from heat after thickening.
- 12
Move to another burner and add vegetables, spices and chicken.
to 12 chicken bouillon cubes or chicken base(10)raw chicken tenders diced(3 lbs) - 13
Stir well.
- 14
Add raw noodles last.
wide egg noodles(6 oz) - 15
Cook on low for 10 minutes, then turn off stove.
- 16
Let soup sit for 30 minutes as chicken and noodles finish cooking.
to 12 chicken bouillon cubes or chicken base(10)raw chicken tenders diced(3 lbs)wide egg noodles(6 oz) - 17
Stir gently with a wide spatula to avoid breaking the noodles.
wide egg noodles(6 oz) - 18
If the starch in the noodles renders the soup too thick, thin with milk or half-and-half.
qts milk(2)wide egg noodles(6 oz) - 19
Reheat and serve with hot yeast rolls.
- 20
Recipe can be halved.
About this recipe
A Uncategorized recipe with butter, flour, qts milk. Ready in 1h, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
