Chunky Chicken Noodle Soup with Mushrooms

Do you remember when Campbell's Chunky Chicken Noodle Soup had mushrooms in it? I sure do. 

When I was a little girl you could get a soup in a can with or without mushrooms. Not any more. I miss that soup. So today I set out to re-capture a childhood memory. I think I am on to something. This soup has a thick well seasoned both and chunks of carrots, celery and mushrooms. Yeah!!!!!!

Served in a Lilac Fiestaware bowl

Chunky Chicken Noodle Soup with Mushrooms

Yield: 6 servings

Ingredients

1/4 cup light butter, cubed

2 carrots, cut into 1” x 1/2” sticks

2 ribs celery, 1/2” slices

2 small onion, diced

4 oz mushrooms, sliced

1/3 cup all-purpose flour

1/2 teaspoon salt or to taste

1/8 teaspoon pepper or to taste

1 dash red pepper flakes

1 bay leaf

6 cups chicken broth(low sodium, fat free)

1 large boneless skinless chicken breast (3/4 to 1 lb), cut into 1/2” dice

1 cup wide egg noodles

Directions

In a Dutch oven, saute the carrot, celery, onion and mushrooms in butter for 5 minutes or until tender. Season with salt and pepper. Stir in the flour until blended. Gradually add broth and bay leaf.

Cook and stir for 2 minutes or until thickened. Add the chicken, return to a boil. Add the noodles; reduce heat, cover and simmer for 20 minutes until noodles are tender. Taste for seasoning. Remove bay leaf and serve.

Note: Light butter can be salty unless you can find unsalted in your area, adjust salt to taste.

Nutrition Facts:

Amount Per Serving - Calories 159.7; Total Fat 5.0 g; Saturated Fat 0.2 g; Cholesterol 47.2 mg; Sugars 1.5 g; Sodium 1,267.9 mg; Potassium 357.4 mg; Total Carbohydrate 16.6 g; Dietary Fiber 1.8 g; Protein 12.8 g.

Linking to:
Carole's Chatter Food on Friday's Pasta and Noodle
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky