Yes! And this turned out to be the perfect one. Michael and I both prefer heartier soups, so the fact that this is a creamy chicken noodle soup helps add to it. And if you're concerned about your waistline-don't be! The creaminess comes from fat-free evaporated milk, so you can have your soup and eat it too! It's comforting and classic and I know we're all going to be happy to have this when someone inevitably comes down with a cold* (or at least if we come home after a chilly day and need something to warm us up the way only soup can!) And it's actually pretty quick to make! Soup for everyone!
*Fingers crossed nobody gets a cold...ever.
Creamy Chicken Noodle Soup
From Gimme Some Oven
Makes 4-6 servings.
- 1 tbsp. olive oil
- 1 small white onion, diced
- approx. 2 carrots, peeled and diced (I used baby carrots, an amount that I felt was the equivalent to 2 whole carrots)
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1/3 cup all purpose flour
- 8 cups chicken broth
- 3 cups cooked, shredded, chicken
- 2 cups uncooked egg noodles or preferred pasta (I used whole wheat, wide, egg noodles)
- 12 oz. (1 can) fat free evaporated milk
- 1 tsp. salt
- 1/2 tsp. dried oregano
- ground black pepper, to taste
- 1/4 tsp. dried thyme
- Heat oil over medium-high heat in a large pot or Dutch oven. Saute onion, carrots, and celery until soft-about 7 minutes.
- Add garlic and cook for another minute.
- Sprinkle flour over vegetables and stir and cook for another minute.
- Slowly stir in the broth. Bring to a boil.
- Cover or partially cover the pot, reduce heat. and simmer for 10-15 minutes.
- Stir in chicken, noodles, evaporated milk, and seasonings. Cook about 10 minutes, until the noodles are finished cooking.
- Taste and add more seasonings, if needed.
- Serve warm!
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Big old bowl of comfort, right there.