Happy National Homemade Soup Day!

February 4, 2019

I have to say that this is my favorite day. What makes it even better is how perfectly scheduled it was. It's a cold month and it's flu season, so almost everyone is sick. What makes this perfect is that I have a fantastic Creamy Chicken Noodle Soup recipe!

Now, the history of how this recipe came into my possession is back in high school. My favorite class was Foods. I loved cooking and learning about what to do to make these amazing dishes. I took a Foods class in junior high and an excelled Foods class in high school. Those classes made me the cook I am today. This recipe was the best recipe we made in class. It tasted so amazing and was so much fun to make! It's easy and simple, and it makes such a delicious soup. I will say that I tweaked it just a bit to make it super healthy and more satisfying because it's always nice to have a hot bowl of chicken noodle soup when you're sick.

The key ingredient in this version is garlic. Now you can always take several of those small garlic pills. I've done exactly that for a very long time and still do because my mom always reminds me. And while that's an awesome thing to do, the fresh stuff is always better.

What makes this recipe so creamy is the Roux that you'll put into it. It's a very quick recipe and it's used a lot in different recipes. It's used in sauces to thicken them and soups to make them thick and creamy.

Creamy Chicken Noodle Soup:

Ingredients:

• 2 TBSP Holsum Pure Vegetable Shortening

• 4 chicken breasts, boneless and skinless

• 1 small onion

• 3 carrots

• 4 stalks celery

• 5 cloves minced garlic

• 6 tsp chicken bullion

• 8 cups water, divided

• 8 oz Gluten Free Noodles.

Instructions:

1. Dice the chicken. Mince the vegetables and set aside in a bowl.

2. Melt the shortening in a stock pot on medium heat and cook the chicken in it.

3. When chicken is cooked, add 4 cups of water and add the chicken bullion and vegetables. Bring to a simmer on medium-high heat and cook for 10 minutes.

4. Add noodles and the last 4 cups of water and cook another 10 minutes.

5. Stir in the Roux to thicken the soup. Keep warm on low heat.

Roux:

Ingredients:

• 1/2 cup Holsum Pure Vegetable Shortening

• 1/2 cup Brown Rice Flour

• 2 tsp Tapioca Starch

• 2 cups Original Almond Milk

Instructions:

1. Melt shortening over medium heat.

2. Whisk in flour and tapioca starch and cook for 2 minutes.

3. Add milk slowly, whisking until smooth.

4. Cook until thick, stirring constantly.

Enjoy!!

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