Creamy Chicken Noodle Soup
Valerie's Recipe Box
Valerie's Recipe Box
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Ingredients

  • 2 cups dry medium egg noodles
  • 1 lb boneless skinless chicken breasts* (I just used a rotisserie chicken and skipped to cooking part)
  • 1 1/2 Tbsp olive oil
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 1 1/3 cups chopped carrots (3 carrots)
  • 1 1/3 cups chopped celery (3 stalks)
  • 3 cloves garlic, minced
  • 14.5 oz) cans low-sodium chicken broth
  • 3 Tbsp chopped fresh parsley
  • 2 bay leaves
  • 1/4 cup butter
  • 1/4 cup + 2 Tbsp all-purpose flour
  • 2 1/2 cups milk (I used 1%)
  • 1/3 cup heavy cream
  • 1 1/2 Tbsp olive oil over medium heat. Add onion, carrot and celery and saute until tender, about 3 - 4 minutes, then add garlic and saute 1 minute longer. Add chicken broth, parsley, bay leaves and season with salt and pepper to taste. Add chicken breasts and bring soup to a boil over medium-high heat. Reduce heat to medium, cover with lid and allow soup to cook until chicken has cooked through, about 10 - 15 minutes longer (cook time will vary depending on thickness of chicken breasts. And since I used a cooked rotisserie chicken, I let it simmer for a few minutes before proceeding and I skipped the next shredding step. If you are cooking the chicken in the broth, then proceed to the shredding next step.). Remove chicken and allow to rest for 5 minutes, then shred into small bite size pieces.

Instructions

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