Creamy Chicken Noodle Soup Recipe
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.
Servings: 5
Cost: $10
Equipment
- saucepan
Ingredients
- 1 1/2 cups dry wide egg noodles
- ¼ cup butter
- ½ cup yellow onion chopped
- 3 cloves garlic minced
- ⅓ cup flour
- Salt to taste
- ¼ teaspoon pepper
- 2 14.5-ounce cans low sodium chicken broth
- 3 cups milk or half-and-half or 2 ½ cup milk plus ⅓ cups heavy cream
- 1 cup peas and carrots cooked
- 2 boneless skinless chicken breasts, cooked and cut into bite sized pieces
- ½ teaspoon rosemary optional
- Fresh parsley for garnish chopped
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.
Nutrition
Calories: 471kcal | Carbohydrates: 21g | Protein: 28g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 133mg | Sodium: 317mg | Potassium: 695mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3485IU | Vitamin C: 7mg | Calcium: 182mg | Iron: 1mg