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!
Servings: 6
Calories: 267kcal
Ingredients
- 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 wide egg noodles
- 2 cups whole milk (or cream or half and half to make it extra thick and creamy)
Instructions
- Heat the olive oil in a large pot over medium high heat.
- Add the carrots, celery and onion and sauté, stirring occasionally, for about 4 or 5 minutes, until they are tender.
- Add in the garlic and sauté for another 1 minute longer until fragrant.
- Add the flour and stir it well to coat the vegetables in it.
- Add the chicken broth, then the bay leaves, salt and pepper.
- Bring the soup to a boil, and add in the chicken. Reduce the heat to a simmer and cook until the chicken is cooked through (an internal temperature of 165 F), about 15 minutes.
- Remove the chicken and allow it to rest for a few minutes, then shred.
- Add the noodles to the soup and continue to cook soup until the noodles are done, according to package directions.
- Return the shredded chicken to the soup.
- Add in the milk and stir everything together.
- Serve the soup warm with some fresh rolls or crackers.
Video
Nutrition
Calories: 267kcal | Carbohydrates: 25g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 72mg | Sodium: 1120mg | Potassium: 631mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3808IU | Vitamin C: 6mg | Calcium: 141mg | Iron: 1mg