Recipes Mangia Mondays Home

Sunday, November 20, 2011

mangia mondays 37: chicken noodle soup

hey there, friends.
welcome to another edition of

a blog hop i co-host each week with
lisa from shine your light.

i've been really sick this week
& haven't felt much like cooking.
luckily, i had some of my favorite chicken noodle soup in the freezer
& today, i'll share the recipe with you

mama jean's chicken noodle soup
photo courtesy of


  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 large Vidalia onion, chopped
  • 2 celery stalks, halved lengthwise and cut into 3/4-inch pieces
  • 2 medium carrots, halved lengthwise and cut into 3/4-inch pieces
  • Salt and freshly ground black pepper
  • cloves garlic, chopped
  • 3 tablespoons all-purpose flour
  • 6 cups chicken stock
  • 1 bay leaf
  • Dash hot sauce (recommended: Tabasco)
  • Dash Worcestershire sauce
  • 2 boneless, skinless chicken breasts, cubed into bite-size pieces
  • 4 ounces egg noodles, about 1 cup
  • 8 ounces frozen peas
  • 1/4 cup freshly chopped dill leaves


Melt the butter in a large Dutch oven over medium heat and add the olive oil. Add the onion, celery and carrots and saute until soft, about 4 minutes. Season with salt and pepper, to taste. Stir in the chopped garlic and saute until fragrant, 1 minute more. Whisk in the flour and stir frequently until it coats the vegetables and makes a paste. Cook until it reaches a pale blonde color, about 2 minutes. Gradually whisk in the chicken stock, making sure there are no lumps. Add the bay leaf, hot sauce, and Worcestershire and season with salt and pepper, to taste. Let the soup simmer for 15 minutes to thicken and develop the flavors.
Reduce the heat and add the chicken and the noodles. Do not boil the chicken or it will become tough. Add the peas and the dill and simmer gently for 10 more minutes.
Taste for seasoning and add more salt and pepper, if needed. Ladle the soup into serving bowls and serve.

seriously, i'm so glad that i had this soup in my freezer.
the dill, hot sauce, & worcestershire give it a great flavor.

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. add a link to your recipe or food post & visit some others who have linked up before you .

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until next time,
dowlings, out!


  1. Hi,
    I shared my amazing Pecan Crusted Pumpkin Pie and my Grain-Free Thanksgiving Stuffing.

  2. Awww poor girl! Hope you're feeling better and your hubby is taking good care of you! You must be in a soup mood lately - I love these last two recipes you posted! Cold weather in New England equals soup!
    Hope you are back to yourself soon Kristin! Happy Thanksgiving my friend!

  3. Hi, Kristin. Hope you feel better soon! Dill is my favorite herb and it sounds wonderful in your soup. I shared a holiday cranberry salad recipe today. Thank you for hosting us again and Happy Thanksgiving!

  4. Hi Kristin, Thanks for hosting another great week. I'm sharing this delicious borscht recipe that was super easy to make and so flavorful.

  5. So sorry you have been under the weather. The soup looks great, and just happen to have some chicken I need to cook up. I think I am making this. Today I bring NOT That Green Bean Casserole. Thanks for hosting and have a happy Thanksgiving.

  6. Thanks for hosting! I love chicken noodle soup. I shared the Beer and Beef Crockpot.

  7. I am back to tell you that I made the soup for lunch today and it was very good. I will be sharing about it Sunday on my Cooking from the Blogs post. I will definitely be making this again. Thanks for sharing.