Chicken Noodle Soup

Adapted from a Neely recipe

Ingredients:

• 2 T butter
• 2 T olive oil
• 3 stalks of celery, chopped
• 3 carrots, chopped
• 1 large onion, chopped
• 2-3 cloves garlic, minced
• salt and ground black pepper to taste.
• 3 T all purpose flour
• 6 cups chicken stock
• 2 cups water
• 2 dashes Tabasco sauce
• 2-3 dashes Worchestershire sauce
• 2 teaspoons dried dill
• 2 bay leaves
• 3 small chicken breast, chopped
• 1 1/2 cup noodles
• 8 ounces frozen peas

Directions:

1. In a heavy stock pot or Dutch oven, melt butter over medium heat. Add olive oil.
2. Saute celery and carrots for several minutes. Add onions and continue to saute until the onions are translucent. Season with salt and pepper. I use about 1 teaspoon of salt and 1/2 teaspoon of pepper.
3. Sprinkle the flour over the saute'd vegetables and stir well. Cook for 2 - 3 minutes.
4. Add the garlic, chicken stock, water, Tabasco sauce, Worchestershire sauce, bay leaves, and dill.
5. Bring to boil and then reduce heat to simmer. Simmer for 20 minutes. Taste and season with salt and pepper.
6. Sprinkle chopped chicken with salt and pepper and then add to broth. Also add the noodles. Cover and simmer gently for 15 minutes. Once chicken has been added try not to boil as this will toughen the chicken
7. Add the frozen peas and simmer covered for 10 more minutes. Taste and adjust seasoning.
8. Serve.