This soup has been one of my son's favorite meals for a few years now. It is the ultimate comfort food and perfect for fall/winter days especially if anyone has a cold.
I made Western-style dumplings this time(which were delightful- like soft little rolls floating in the creamy broth), but you can add noodles instead and make it chicken noodle soup.
1 ½ cups diced onion
1 ½ cups diced carrots
¼ cup butter
½ cup flour
6 cups water
2 tbsp powdered chicken bouillon (2 tsp if you use American style bouillon)
¼ tsp sage
¼ tsp thyme
fresh ground pepper to taste
1 large chicken breast cut into small cubes
2 medium pealed and diced
1 cup dry noodles (optional- do not use if making dumplings)
While the carrots and onions are cooking, peel and dice the potatoes. Cut up chicken breast. I like to cut the chicken up rather small, because its much easier for my kids to eat.
Once you have incorporated all of the browned butter and flour, stir in the rest of the 4 ups of water.
* If using noodles add an additional cup of water and add noodles.