Cozy, comfort food in minutes! Creamy Chicken Noodle Soup is the stick to your ribs meal you can make in no time. The perfect weeknight dinner.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dinner, lunch
Cuisine: American
Keyword: chicken noodle soup, creamy soup
Servings: 5
Calories: 471kcal
Author: Kellie
Cost: $10
Equipment
saucepan
Ingredients
1 1/2cupsdrywide egg noodles
¼cupbutter
½cupyellow onionchopped
3clovesgarlicminced
⅓cupflour
Saltto taste
¼teaspoonpepper
214.5-ounce cans low sodium chicken broth
3cupsmilk or half-and-halfor 2 ½ cup milk plus ⅓ cups heavy cream
1cuppeas and carrotscooked
2bonelessskinless chicken breasts, cooked and cut into bite sized pieces
½teaspoonrosemaryoptional
Fresh parsley for garnishchopped
Instructions
Cook egg noodles according to package directions. Drain and set aside.
In a large pot over medium heat, melt the butter. Add the onion and cook until translucent and soft. Add garlic and cook for 1 more minute.
Remove from heat and stir in flour. Add salt and pepper. Gradually add chicken broth and milk, stirring until smooth. Return to heat and bring to a boil, stirring constantly. Once it starts boiling it foams up quickly, so keep an eye on the stove.
Add cooked noodles, peas and carrots, cooked chicken and rosemary. Continue cooking until heated through. Serve and sprinkle with chopped parsley, if desired.
Notes
If you like your soup with less noodles and more broth, use only 1 cup or less of dry egg noodles.Add the liquid to the flour very gradually to avoid lumps.Add seasoned salt, bay leaves, thyme, or oregano for more flavor.