Chicken Noodle Cha-Cha
Inspired by my dear friend, Rebecca Milliken, who generously shared a hand-prepared dinner with our needy family many years ago. Her soup was all the best colors: yellows and pale greens and oranges, with a few friendly flecks of dill floating atop. Beautiful. And delicious.
Here is a vamped up version of her soup, made super-simple for a quick dinner, with the silky addition of cream in the broth. Enjoy.
Dill Soup with Noodles & Cream
5 stalks of celery, sliced
1 cup carrots, sliced
1 onion, sliced
3 Tbsp. butter
In a saucepan over medium-high heat, sauté vegetables in butter until softened. Approximately 5 minutes.
In a large pot, boil 4 cups of chicken broth
(or 4 cups of water & six chicken boullion cubes).
2 cups of egg noodles
1 tsp. dill weed
Salt & Pepper to taste.
Cook 10 minutes, or until noodles are fully cooked.
Pour 1 cup of frozen peas in the pot.
Then, quickly stir in
1 cup of milk or cream to which 3 Tbsp. cornstarch has been added.
Bring just to a boil, and stir until fully thickened.
Serve with buttered saltine crackers or crusty french bread.