Creamy Chicken Noodle Soup
Creamy chicken noodle soup is packed full of shredded chicken, carrots, celery, onion and egg noodles, with a creamy broth. Its perfectly hearty and comforting!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
- 1 TBS olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 2 TBS minced garlic
- 6 TBS flour
- 4 cups chicken broth
- 2 bay leaves
- 1 tsp salt (to taste)
- 1/4 tsp pepper (to taste)
- 2 large chicken breast
- 2 cups uncooked egg noodles
- 2 cups milk
Heat your olive oil in a large pot over medium high heat.
Add your carrots, celery and onion and saute, stirring occasionally, for about 4 or 5 minutes, till tender.
Add in your garlic and saute for another 1 minute longer.
Add your flour and stir well to coat your vegetables in it.
Add your chicken broth, bay leaves, salt and pepper, and uncooked chicken.
Bring soup to a boil, then reduce heat to a simmer and cook until chicken is cooked through, about 15 minutes (depending on the size of the chicken pieces)
Remove chicken and allow to rest for a few minutes, then shred.
Add noodles to your soup and continue to cook soup till noodles are done, according to package directions.
Return chicken to the soup.
Add in milk and stir everything together.
Serve warm with some fresh rolls or crackers.