Creamy Chicken Noodle Soup
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Category
Soup
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Cusine
American
What do you need?
How to make?
Ingredients
2 cups dry medium egg noodles
1 lb boneless skinless chicken breasts*
1 1/2 Tbsp olive oil
1 1/2 cups chopped yellow onion
1 1/3 cups chopped carrots
1 1/3 cups chopped celery
3 cloves garlic
2 cans low-sodium chicken broth
3 Tbsp chopped fresh parsley
2 bay leaves
Salt and freshly ground black pepper
1/4 cup butter
1/4 cup + 2 Tbsp all-purpose flour
2 1/2 cups milk
1/3 cup heavy cream
Directions
Prepare noodles according to directions listed on package and drain. In a large pot, heat 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 . Remove chicken and allow to rest for 5 minutes, then shred into small bite size pieces. Melt butter in a medium saucepan over medium heat, add flour and cook, stirring constantly, 1 1/2 minutes. While whisking slowly add in milk and whisk vigorously to smooth lumps . Whisk in cream and bring mixture to a boil, stirring constantly. Pour milk mixture into soup mixture and return chicken to soup along with cooked noodles and stir. Serve warm with fresh bread or crackers if desired. *If using thicker breasts, slice in half through thickness of breasts so they cook faster and more evenly.