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Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup
  • Category


  • Cusine



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


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.