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CREAMY CHICKEN NOODLE SOUP

Name: CREAMY CHICKEN NOODLE SOUP
Prep time: 13 min
Cook time: 32 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 tbsp unsalted butter; ▢3 carrots - cut into cubes; ▢3 stalks celery - cut in half lengthwise and sliced; ▢1 small onion - diced; ▢8 cup low-sodium chicken broth; ▢2 cup water; ▢1/2 tsp kosher sea salt; ▢1/2 tsp garlic powder; ▢1/4 tsp ground black pepper; ▢1/4 tsp paprika; ▢1/4 tsp dried parsley; 1/4 tsp thyme; ▢1 (12 oz) bag Reames Frozen Egg Noodles; ▢3 tbsp unsalted butter; ▢1/4 cup all-purpose flour; ▢1 cup whole milk; ▢1/2 cup heavy cream; ▢4 boneless skinless chicken thighs - cooked and shredded, r4OR 2 cups rotisserie chicken, shredded

3 steps

Prep:13minCook:32min

This thick and creamy chicken noodle soup is the perfect cozy meal for a cold winter day! It's simple, delicious and filling

Updated at: Thu, 17 Aug 2023 03:15:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories64.9 kcal (3%)

Total Fat2.8 g (4%)

Carbs7.4 g (3%)

Sugars0.8 g (1%)

Protein2.8 g (6%)

Sodium49.8 mg (2%)

Fiber0.4 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

45 servings

1 Tbspunsalted butter

3carrots

cut into cubes

3stalks celery

cut in half lengthwise and sliced

1onion

small, diced

8 cuplow-sodium chicken broth

2 cupwater

½ tspkosher sea salt

½ tspgarlic powder

¼ tspground black pepper

¼ tsppaprika

¼ tspdried parsley

¼ tspthyme

1 x 12 ozFrozen Egg Noodles

3 Tbspunsalted butter

¼ cupall-purpose flour

1 cupwhole milk

½ cupheavy cream

boneless skinless chicken thighs

cooked and shredded, r4OR 2 cups rotisserie chicken, shredded

Instructions

Step 1

In a large stock pot or Dutch oven set over medium heat, melt 1 tablespoon of butter. Add carrots, celery and onion, saute until tender, about 5 minutes. Pour in broth and water, bring mixture to a boil. Add seasonings, then the egg noodles. Boil for 15 minutes.

Step 2

Meanwhile, in a medium skillet set over medium heat, add 3 tablespoons of butter. Whisk in flour and cook, whisking constantly for 1-2 minutes or until it turns a pale golden brown. Slowly pour in the milk and cream, whisking until a smooth paste forms. Carefully whisk mixture into the large pot.

Step 3

Add shredded chicken and continue cooking for 5 minutes. Remove from heat once egg noodles are tender. Sprinkle with freshly chopped parsley, if desired.

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