Thursday, February 5, 2015

Creamy Chicken-noodle soup

Half pound boneless chickenOne cup boiled chicken noodlesOne carrotTwo stems of celeryOne medium sized onionOne tbsp. all-purpose flourOne tbsp. olive oilOne cup reduced fat milkOne cup shredded cheese (I used Mexican blend)Salt to taste Two-three cups (or more) water

Cook the noodles according the instruction on the package. Drain the water and keep aside. Cut the boneless chicken into small pieces. Pat them dry, and place in the bowl. Sprinkle salt, and mix well. Marinate it for half an hour. Cut the carrot into small pieces. Finely chop the onion. Cut the celery into small pieces. Half cook the carrot, and keep it aside. Heat oil into a heavy bottomed wok. Add the onion. Saute onion for few minutes. Add the celery, and fry slightly. 
Add the chicken, and cook until chicken in tender, covering the wok. Don’t add water. Add flour, add keep stirring it mix well with the other ingredients. Add milk and keep stirring to avoid lumps. Add carrot with the water, noodles, and salt.  Bring the soup into boil. If needed add more water. Boil unto desired consistency. Add cheese on the top. Stitch off the stove. Sprinkle freshly ground pepper, and serve hot.

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