Chicken Noodle Soup

1 onion, chopped
6 carrots, peeled and chopped
6 celery stalks, chopped
1 bay leaves
2 tsp. oregano
1 tsp. dried sage
1 tsp. dried thyme
1 tsp. dried parsley
½ tsp. tarragon
½ tsp. garlic powder
¼ tsp. salt
½ cup flour
2 quarts chicken broth
4 cups diced cooked chicken
3 cups noodles

In a large stock pot simmer onions, celery and carrots. Add seasonings, then sprinkle flour over cooked vegetables. Stir well, then add chicken broth, diced chicken and noodles. Bring to a boil and allow the broth to thicken and the noodles to cook. Freezes well.

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