Creamy Chicken Noodle Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 T olive oil
6 bone in thighs or skinless boneless breasts
1 yellow onion chopped
2 garlic cloves minced
2 large carrots sliced
1 celery stalk diced
⅓ c plain | all-purpose flour
2 T fresh chopped parsley
1 chicken bullion cube crushed (or 2-3 teaspoons vegetable stock powder)
1 good pinch of salt (adjust to you taste)
4 c chicken broth
5 c 2% milk*
10 ounces | 300 grams uncooked egg noodles or pasta of choice
⅓ c frozen peas
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Directions: |
Directions:Heat the oil in a large pot over medium heat. Sear the chicken thighs on both sides until golden (about 3 minutes each side).
1. Add the onion, garlic, carrots, celery. Sauté for another 5 minutes until the onion becomes transparent and the celery begins to soften.
2. Add flour, parsley, crushed bullion cube (or vegetable stock powder), and salt. Mix all of the ingredients through and allow to cook for a further 3 minutes.
3. Pour in broth and mix everything together. Increase heat and bring to a boil for about 4 minutes (the broth will begin to thicken). Reduce heat, partially cover the pot with a lid, and allow to simmer for 20-25 minutes or until the chicken is cooked through.
4. Transfer chicken to a plate and shred the meat; discard the bones.
Add the chicken back into the soup along with the milk and noodles (or pasta). Bring to a boil and allow to cook for 6-8 minutes until the noodles are JUST beginning to soften.
5. Taste test the soup and add extra salt or pepper or stock powder if desired to suit your tastes.
6.Add the peas and continue to cook until the peas are cooked and the soup has thickened.
7.Serve warm. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:Prep time 10 min. Cook time 45 min Total 55min. |
Personal
Notes: |
Personal
Notes: *The milk can be substituted for 5 cups fat free half-and-half. Or 3 cups milk and 2 cups light cream.
If your soup is too thick once it's finished, simply add more milk in 1/4 cup increments until reaching your desired consistency, Alternatively, if your soup is not thick enough to your liking, mix 1 tablespoon of cornstarch together with 2 tablespoons of extra milk. Pour the mixture into the soup and allow to boil for a few minutes to thicken, while stirring. Repeat for an even thicker soup!
Nutrition Facts
Creamy Chicken Noodle Soup
Amount Per Serving
Calories 370 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Cholesterol 122mg 41%
Sodium 628mg 26%
Potassium 702mg 20%
Total Carbohydrates 40g 13%
Dietary Fiber 2g 8%
Sugars 9g
Protein 28g 56%
Vitamin A 57.9%
Vitamin C 17.7%
Calcium 21.9%
Iron 11.6%
* Percent Daily Values are based on a 2000 calorie diet.
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