I found this recipe in a special interest magazine, “Better Homes and Gardens Special Interest Publications – Soups and Stews”. I love soup so this magazine was a MUST HAVE for me!
As I usually do, I made a few minor adjustments. Here is how I made it:
*1 TBSP butter
*1/2 cup chopped carrots
*1/2 cup chopped onion
*4 cloves minced garlic
*1 Portobello mushroom cap – chopped
*4 cups chicken broth
*2 cups chopped cooked chicken
*2 cups dried egg noodles
*1/2 tsp each – salt (I used lime salt); dry mustard; black pepper
*1/4 tsp curry powder
*1 cup fat free half & half
*1 TBSP flour (all purpose flour)
*1 cup chopped broccoli
*1/2 cup frozen peas
*sriracha to taste (I used about a tsp or so)
- In large saucepan melt butter over med heat, then add carrots, onions, and garlic and cook until tender. Stir in chicken broth; chicken; egg noodle; salt; mustard; sriracha; and curry powder. Bring to a boil, then reduce heat and simmer until noodles are tender.
- In a small bowl whisk together half & half and flour, then gradually add to chicken mixture. Stir in broccoli and peas. Let simmer about 5 minutes or so until soup has slightly thickened.
I served the soup topped with a little shredded cheese and homemade crescent rolls.