April 8th, 2012
Excerpted from 100 Soups for $5 or Less by Gayle Pierce. Excerpted with permission of Raincoast Books.
Rinse chicken; combine with 6 cups water in a 3-quart saucepan over high heat. Bring to a boil. Reduce heat to low. Skim off foam with a metal spoon.
Cover, with lid slightly vented, and cook 20 minutes, or until chicken is fully cooked.
Remove chicken from pan and cube.
Discard cooking water, rinse pan, and pour 3 cups fresh water into the pan over medium-high heat.
Add cooked chicken, bouillon, garlic, pepper, and nutmeg.
Pour milk into a tall glass, add flour, and stir rapidly with a fork until smooth. Pour milk into soup and bring to a light boil.
Add cheese slowly while continuously stirring.
Drop heat to low and stir in noodles.
Cover, with lid slightly vented, stirring every 2-3 minutes to keep noodles from sticking, and cook for 10 minutes. Garnish with dried parsley.
Calories per serving 309. Fat per serving 13g.