Chicken breast, boneless, skinless
(cut into small pieces)
1 tsp
Garlic
(minced)
1/2 tsp
Sea Salt
(or to taste)
1/4 tsp, leaves
Basil, dried
947 ml
Chicken broth (stock), low sodium
1/4 cup
All-purpose white flour
2 cup
Water
1/4 tsp
Poultry seasoning
1 bag (12oz)
No Yolks extra broad noodles
Instructions
1. Put the first 5 ingredients into a dutch oven. Saute 8-10 minutes on medium high, or til veggies are beginning to get tender. In the meantime, cook the noodles according to the package directions.
2. Add chicken pieces and saute, stirring occasionally, til no longer pink, about 8 minutes.
3. Put the flour and 1/2 cup of the chicken broth into a cup that has a lid and shake to combine. (Or, if you’d prefer, you can whisk it together in a bowl.) Pour into the chicken-veggie mixture and add the remaining chicken broth. Add the salt and spices. Continue cooking til thickened.
4. Add cooked noodles and the 2 cups water. Continue cooking til heated through. If the soup is thicker than you like, just add water til you get the consistency you want.
