Monday, November 2, 2015

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup
Soup season is here, everyone! And I had yet to make a chicken noodle soup recipe that I liked (a couple ill-fated attempts in the past resulted in ridiculously bland, giant batches of soup). Sure I had a chicken and potato chowder that I was (and still am) obsessed with, but we all need a simple chicken noodle soup recipe in our repertoire, no?
Creamy Chicken Noodle Soup
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

Creamy Chicken Noodle Soup
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.
Creamy Chicken Noodle Soup
Big old bowl of comfort, right there.


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