Thick and Creamy Chicken Noodle Soup
Serves 1010 mins prep20 mins cook
Why have regular chicken noodle soup when you can have CREAMY instead? Pure comfort food at its finest! Ready in 30 minutes, an instant family favorite, and PERFECT for chilly weather!!
0 servings
What you need
Instructions
-1 To a very large Dutch oven or stockpot, add the oil, carrots, celery, onion, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften; stir intermittently. -1 Add the garlic and sauté for another 1 minute, or until fragrant; stirring constantly. -1 Evenly sprinkle the flour over the vegetables, add the butter, and stir constantly until the butter melts, about 1 minute. -1 Add the broth, milk, egg noodles, cooked chicken, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil uncovered fairly rapidly for about 10 minutes or until the noodles are cooked through and the vegetables are very tender. -1 Add the heavy cream and stir to combine. -1 Turn off the heat, taste the soup, and add salt to taste and the optional parsley. I added nearly 2 tablespoons of salt but this will vary based on how salty the broth used is, how salty the chicken is, how much cream you added, and personal preference for salt. If desired, make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.). -1 Serve immediately.View original recipe