2 TBS butter
1 TBS olive oil
1 medium Vidalia onion, chopped
2 celery stalks, halved lengthwise and cut into 3/4 inch pieces
4 medium carrots, halved lengthwise and cut into 3/4 inch pieces
Salt and freshly ground black pepper
2 cloves garlic, chopped
3 TBS flour
8 cups chicken stock (64 ounces)
1 bay leaf
Dash hot sauce (Tabasco)
Dash Worcestershire sauce
2 boneless, skinless chicken breasts, uncooked, cubed into bite-size pieces or
2+ cups chicken breasts from a rotisserie chicken
8 ounces egg noodles, about 2 cups
Add any or all of the following:
1/4 cup freshly chopped parsley (or you may use dill instead of parsley)
Sliced mushrooms
8 oz frozen peas
Kale (I usually add either peas or kale, not both)
Melt the butter in a large Dutch oven over medium heat and add the olive oil. Add the onion, celery and carrots and saute until soft, about 4 minutes. Season with salt and pepper, to taste. Stir in the chopped garlic and saute until fragrant, 1 minute more. Whisk in the flour and stir frequently until it coats the vegetables and makes a paste. Cook until it reaches a pale blonde color, about 2 minutes. Gradually whisk in the chicken stock, making sure there are no lumps. Add the bay leaf, hot sauce and Worcestershire and season with salt and pepper, to taste. Let the soup simmer for 15 minutes to thicken and develop the flavors.
Reduce the heat and add the chicken and the noodles. Do not boil the chicken or it will become tough. Add the parsley, mushrooms, peas or kale and simmer gently for 10 more minutes.
Taste for seasoning and add more salt and pepper, if needed. Ladle into bowls and serve.
Source: modified recipe from Pat and Gina Neely (TV Food Network)
Eileen
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