A Soup-er Halloween Treat

Happy Halloween! Fall here in German Village had me going through my cooler temperature recipes last weekend. Over the weekend I made my favorite spiced pumpkin cake and creamy chicken noodle soup. It is perfect to start on a Sunday afternoon and will keep throughout the week, and it can be frozen for the upcoming cold months. 

Light And Creamy Chicken Noodle Soup:

Yields 6-8 servings 

2 bone in, skin on split chicken breasts 

2 tablespoons unsalted butter 

1 ½ cups diced carrots 

1 ½ cups diced celery 

2 cloves minced garlic 

¼ cup all-purpose flour 

½ teaspoon dried thyme 

½ teaspoon dried oregano 

1t kosher salt 

½ teaspoon coarse ground black pepper 

8 cups low sodium chicken broth 

1 cup whole milk

1 russet potato cut into ½ inch cubes

24 ounces frozen egg noodles, such as Reames 

• Preheat oven to 375 degrees. Prepare a baking sheet with aluminum foil and a piece of parchment paper on top. Place chicken on prepared sheet. Drizzle each with a tablespoon of olive oil, rubbing under the skin. Season generously with salt and pepper. Bake for 45 minutes or until interior temperature reaches 165 degrees. Remove from oven and set aside to cool. 

• Bring a large pot of water to a boil over high heat while you begin making the soup. (This will be for the noodles).

• Heat the butter in a dutch oven or 5 quart pot over medium heat. Add the carrots, celery and garlic and sauté for 5 minutes as the vegetables become soft. Next add the flour, thyme, oregano, salt and pepper. Stir well and cook for one minute. 

• Add the potato and chicken broth. Increase the heat bringing to a boil then decrease to a simmer cooking for 20 minutes. 

• About the same time, the boiling pot of water should be ready to add the frozen noodles and can cook at the same time for 20 minutes. When done, remove from heat and pour into a colander until later. 

• At this point start to remove the skin and meat from the cooked chicken breasts. Dice into small pieces. Add the milk, chicken, and noodles into the soup after 20 minutes of cooking. Give a good stir and taste the soup for any additional salt and pepper.

(I always under salt all of my dishes because you can always add more.)

• Let simmer for 10 more minutes, serve alongside biscuits or a nice crusty bread and enjoy! We are not counting the carbs in this meal! 

Leftover soup will keep in an airtight container in the refrigerator for up to 5 days or frozen for the season.