Cucumber Melon White Balsamic
Chicken Noodle Soup
A classic, creamy chicken noodle soup made with tender chicken, vegetables, and pasta, gently thickened with milk for a comforting, homestyle finish. Finished with Della Terra Butter Olive Oil for extra richness and depth.
Prep: 15 minutes
Cook: 20 minutes
Makes: 4 servings
Ingredients
- 2 tbsp Della Terra Butter Olive Oil
- 12 oz boneless, skinless chicken thighs or breasts, cut into 3/4" pieces
- 1 medium onion, chopped
- 1 carrot, chopped
- 2 cups sliced celery
- 1 tsp dried oregano
- 1 tsp dried basil
- 4 cups chicken stock
- 2 tsp Dijon mustard
- 1 cup spaghettini, broken (or preferred small pasta)
- 2 tbsp flour
- 2 1/2 cups milk
- 1 tsp salt
- 1/2 tsp pepper (or to taste)
Directions
In a large saucepan, heat half of the Della Terra Butter Olive Oil over medium heat.
Brown chicken in batches, adding more oil as needed to prevent sticking. Transfer to a bowl and set aside.
Add remaining oil to the pan and sauté onion, carrot, oregano, and basil for about 5 minutes, or until softened.
Add chicken stock and Dijon mustard. Bring to a boil.
Add pasta and celery, stirring occasionally. Reduce heat, cover, and simmer for about 8 minutes, until noodles are almost tender.
Return chicken and any juices to the pot and cook for another 5 minutes, or until noodles are tender.
Whisk flour into milk until smooth, then gradually whisk into the soup.
Simmer for about 3 minutes, stirring, until slightly thickened.
Season with salt and pepper to taste.
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