Hello, I am Clara. Today, I will show you a way to make creamy chicken noodle soup recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Creamy Chicken Noodle Soup Recipe
Creamy Chicken Noodle Soup is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Creamy Chicken Noodle Soup is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook 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:
- Take unsalted butter
- Get olive oil
- Prepare yellow onion, diced
- Take large carrots, peeled and diced
- Prepare celery, diced
- Prepare garlic, minced
- Take all purpose flour
- Take unsalted chicken broth
- Get medium potatoes, scrubbed and diced (optional)
- Make ready shredded, cooked chicken
- Take wide egg noodles (or whatever pasta shape you prefer)
- Get salt
- Take pepper
- Make ready dried thyme, dried rosemary, poultry seasoning
- Take cream (could also use half & half or whole milk)
- Make ready chopped parsley
Instructions 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.
So that is going to wrap it up for this exceptional dish creamy chicken noodle soup recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
