Quick & Easy Homemade Chicken Noodle Soup

Ingredients

• 2 tbsp (30 mL) vegetable oil
• 12 oz (375 g) boneless, skinless chicken thighs or  chicken breasts, cut into 3/4 inch (2 cm) pieces
• 1 chopped medium onion
• 1 coarsely grated carrot
• 1 tsp (5 mL) dried oregano
• 1/2 cup (125 mL) chopped fresh basil
• 4 cups (1 L) chicken broth
• 2 tbsp (10 mL) Dijon mustard
• 1 cup (250 mL) broken spaghettini
• 2 cups (500 mL) sliced celery
• 2 tbsp (30 mL) all-purpose flour
• 2 1/2 cups (625 mL) Milk
• 1 tsp (5 mL) salt
• 1/2 tsp (2 mL) pepper

Instructions

1. In a large saucepan, heat half of the oil over medium heat; brown chicken in batches, adding more oil as necessary to prevent sticking. Transfer to bowl and set aside. Add remaining oil to pan; sauté onion, carrot, basil and oregano for about 5 min or until onion is softened.
2. Add chicken stock and mustard; bring to boil.
3. Stir in spaghettini and celery and return to boil, stirring occasionally.
4. Reduce heat, cover and simmer for about 10 min or until noodles are almost tender.
5. Add chicken along with any accumulated juices; cook for about 10 min longer or until noodles are tender.
6. Whisk flour into milk and gradually whisk into soup; simmer, stirring, for about 3 min or until slightly thickened.
7. Add salt and pepper.