Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, creamy chicken noodle soup. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Creamy Chicken Noodle Soup is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Creamy Chicken Noodle Soup is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have creamy chicken noodle soup using 16 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Creamy Chicken Noodle Soup:
- Prepare 2 tbsp. unsalted butter
- Take 1 tbsp. olive oil
- Prepare 1/2 yellow onion, diced
- Take 2 large carrots, peeled and diced
- Make ready 1 stalk celery, diced
- Make ready 2 cloves garlic, minced
- Take 2 tbsp. all purpose flour
- Take 7 cups unsalted chicken broth
- Prepare 2 medium potatoes, scrubbed and diced (optional)
- Prepare 2 cups shredded, cooked chicken
- Make ready 2 cups wide egg noodles (or whatever pasta shape you prefer)
- Make ready 1 tsp. salt
- Prepare 1/2 tsp. pepper
- Prepare 1/4 tsp. dried thyme, dried rosemary, poultry seasoning
- Take 3/4 cup cream (could also use half & half or whole milk)
- Take 1 tbsp. chopped parsley
Cut chicken into chunks; add to soup. Combine flour and remaining milk until smooth; add to soup, stirring constantly. This version serves a crowd and is creamy and rich without added cream. There's a reason chicken noodle soup is a go-to for people who are sick, it just makes you feel better.
Steps to make Creamy Chicken Noodle Soup:
- Melt the butter and olive oil together in a large pot (4 quart or larger) over medium-low heat. Once the butter has melted, add the carrots, onions and celery with a pinch of salt and cook for about 5 minutes, stirring occasionally. Then stir in the garlic and cook for 2-3 minutes more. Sprinkle the flour over the veggies and stir to incorporate. Stir and cook an additional 2-3 minutes.
- Pour in the broth, shredded chicken and the seasonings. Increase the heat to medium-high and let this come to a low boil. Once it begins to boil, stir in the diced potatoes and let them simmer for 2 or so minutes. Then stir in the egg noodles and let simmer for 8-9 minutes more, until the noodles and potatoes are both soft.
- Remove the pot from the heat. Stir in the parsley and while stirring, slowly drizzle in the cream until it is all added and incorporated. That's it! Serve immediately.
- Refrigerate any leftovers in a large Tupperware container. To reheat, place desired amount in a small saucepan. Add a bit of extra broth, because the noodles will absorb a lot of the liquid during refrigeration. Bring to a simmer and simmer until heated through, about 5 minutes or so.
This version serves a crowd and is creamy and rich without added cream. There's a reason chicken noodle soup is a go-to for people who are sick, it just makes you feel better. This version of the classic soup recipe is even better because it is super creamy. It is loaded with tender chicken, hearty noodles, and the rich broth will make you say, "Mmmmm, Mmmmm good after one bite! Melt butter with olive oil in a large Dutch oven over medium-high.
So that’s going to wrap this up for this exceptional food creamy chicken noodle soup recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
