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!
- 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)
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.
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