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Creamy Chicken Noodle Soup Recipe

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This recipe for Creamy Chicken Noodle Soup, by , is from Mama Hilda's Family Cookbook, 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!

Lindsey Rose


6 Cups Chicken Broth
5 Cups Water
4-6 Chicken Thighs (skinless/boneless)
2 Tbsp. Olive Oil
1 Medium Onion Chopped
3 Garlic Cloves Minced
2-3 Medium Carrots Chopped
2 Medium Celery Stalks Chopped
2 Cups Rotini Pasta
2 Cans of Corn
4 Tbsp. Unsalted Butter
⅓ Cup All Purpose Flour
Cup Heavy Cream

In a large sauce pan combine chicken broth and water. Add salt.
Bring to a boil then add chicken thighs.
Boil uncovered for 20 minutes.

Place a large pan over medium heat. Add olive oil, chopped onions, garlic, carrots and celery. Saute for 5 minutes until soft.
Transfer to soup.

Remove chicken and shred. Return to soup.

Add pasta and corn. Cook 15 minutes at a low boil until pasta is soft.

In same large pan melt butter over medium heat. Whisk in flour and cook, whisking constantly for 1-2 minutes until barely turning golden. Add 1 cup of the soup broth into the flour mixture, whisking continually until well blended. The whisk in heavy cream. Transfer into soup pot, stirring until blended.

Add salt, pepper, additional seasonings. Bring back to a boil then serve.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
35 minutes




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