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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Lightened-Up Creamy Chicken Noodle Soup Recipe

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This recipe for Lightened-Up Creamy Chicken Noodle Soup is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. unsalted butter
3/4 cup chopped onion (1/2 of a medium onion)
1 cup sliced carrots (1-1/2 large carrots)
1 cup sliced celery (2-3 stalks)
2 garlic cloves, minced
1/4 cup all purpose flour
1/2 tsp oregano
1/2 tsp. ground pepper
1 tsp fresh thyme (or 1/2 tsp. dried)
1/2 tsp salt
7 cups chicken broth
2 cups shredded roasted chicken (could be from a store bought rotisserie chicken)
1 cup half and half OR whole milk
4 cups uncooked wide egg noodles
Directions:
Directions:
1. Heat butter in a 4 quart or larger pot or Dutch oven over medium heat. Add the onion, carrots, celery, and garlic. Saute' for about 7 minutes as the veggies let off some juices and become soft. Add flour, oregano, pepper, thyme, and salt. Stir and cook for 3 minutes.

2. Add the broth. Give everything a quick stir, then increase the heat to medium-high. Bring the soup to a boil without stirring and allow to boil for 3 minutes. Reduce the heat to medium-low, partially cover the pot, and allow to simmer until vegetables are soft.

3. Add the chicken, half and half, and noodles. Cook for 10 minutes until noodles are tender and the soup has thickened. Taste the soup and check if it needs more seasoning.

4. Make ahead tip: Leftovers keep well in refrigerator for 1 week. When reheated, you may need to add more broth, since it often thickens since noodles soak up the liquid. Soup freezes well, up to 3 months.

 

 

 

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