Creamy Chicken Noodle Soup
By Isabella Quinn
Prep
13 min
Cook
32 min
Total
45 min
Servings
4
This Creamy Chicken Noodle Soup recipe offers a tasty twist on classic soup recipes, Reames Frozen Egg Noodles, included in this recipe, provide texture and flavor to this soup recipe. Other ingredients, including shredded chicken and vegetables, add substance and flavor without heaviness. This soup recipe is suitable for lunch or dinner or as a remedy for a sick day. Most people are likely to like this soup.
Ingredients
- •1 tbsp unsalted butter
- •3 carrots (cut into cubes)
- •3 celery (cut in half lengthwise and sliced)
- •1 small onion (diced)
- •8 cup low-sodium chicken broth
- •2 cup water
- •½ tsp kosher sea salt
- •½ tsp garlic powder
- •¼ tsp ground black pepper
- •¼ tsp paprika
- •¼ tsp dried parsley
- •¼ tsp thyme
- •1 bag Reames Frozen Egg Noodles (12 oz)
- •3 tbsp unsalted butter
- •¼ cup all-purpose flour
- •1 cup whole milk
- •½ cup heavy cream
- •4 boneless skinless chicken thighs (cooked and shredded or 2 cups rotisserie chicken)
Instructions
- 1
In a large stockpot or Dutch oven set over medium heat, melt 1 tablespoon of butter.
- 2
Add the carrots, celery, and onion, and sauté until tender, about 5 minutes.
- 3
Pour in the broth and water, and bring the mixture to a boil.
- 4
Add the seasonings, then the egg noodles.
- 5
Boil for 15 minutes.
- 6
Meanwhile, in a medium skillet set over medium heat, add 3 tablespoons of butter.
- 7
Whisk in the flour and cook, whisking constantly for 1-2 minutes or until it turns a pale golden brown.
- 8
Slowly pour in the milk and cream, whisking until a smooth paste forms.
- 9
Carefully whisk the mixture into the large pot.
- 10
Add the shredded chicken and continue cooking for 5 minutes.
- 11
Remove from heat once the egg noodles are tender.
- 12
Sprinkle with freshly chopped parsley, if desired.
Nutrition (per serving)
342
Calories
24g
Protein
21g
Fat
16g
Carbs
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