Creamy Chicken Noodle Soup
Quick & Easy Recipe
Equipment
- Large Pot or Dutch Oven
- large cutting board
- sharp knife
- wooden spoon
- measuring cups
- measuring spoons
Ingredients
- 2 TBS butter
- 1 medium yellow onion, chopped
- 3 medium celery ribs, sliced thin
- 3 medium carrots, peeled and sliced thin
- 3 garlic cloves, minced
- 1/4 cup all purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp poultry seasoning
- 8 cups chicken broth
- 2-3 cups cooked chicken breasts cut into bite size pieces
- 1 cup milk
- 1 (8oz) bag uncooked egg noodles
Instructions
- Heat butter in a large pot or Dutch oven over medium high heat. Add in onions, carrots, and celery. Saute for 4 minutes stirring occasionally until softened. Stir in minced garlic for 1 minute.
- Add in flour, salt, black pepper, and poultry seasoning. Stir for 1-2 minutes until vegetables are all coated. Stir in chicken broth. Bring to a boil over high heat. TASTE for seasonings adjustment at this time.
- Stir in cooked chicken, milk, and uncooked egg noodles. Lower heat to a medium. Place lid on leaving a gap for steam to escape. Cook for 10 minutes until noodles are tender and cooked through. Vegetables should be fork tender also. Enjoy.
I made this last night with tri-color pasta and chicken thighs. It’s excellent and very easy to make.
Awesome! I’m glad you liked it.