Creamy Chicken Noodle Soup

By Olivia Hayes

This Creamy Chicken Noodle Soup offers a delightful twist on the classic recipe, featuring Reames Frozen Egg Noodles that provide a chewy texture and absorb the rich flavors of the broth. Combining tender shredded chicken and a variety of vegetables, this comforting soup is both hearty and satisfying without being overly rich. Perfect for lunch, dinner, or as a remedy for a sick day, it's sure to please the entire family.

Ingredients

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Servings

•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
•0.5 tsp kosher sea salt
•0.5 tsp garlic powder
•0.25 tsp ground black pepper
•0.25 tsp paprika
•0.25 tsp dried parsley
•0.25 tsp thyme
•1 bag Reames Frozen Egg Noodles (12 oz)
•3 tbsp unsalted butter
•0.25 cup all-purpose flour
•1 cup whole milk
•0.5 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.