Creamy Chicken Noodle Soup
Ingredients
The soup base
-
2
tbsp
extra-virgin olive oil
-
1
medium
onion, finely chopped
-
3
medium
carrots, sliced
-
2
medium
celery stalks, sliced
-
1
tsp
salt
-
¼
tsp
ground white pepper
-
4
cups
chicken broth
-
3
cups
water
-
2
cups
dry rotini pasta
-
1
lb
leftover cooked chicken, diced
-
1
cup
frozen corn kernels
-
2-3
tbsp
freshly chopped parsley
The creamy mixture
-
1
medium head
cauliflower, cut into florets
-
1
cup
whole milk
-
1
tbsp
corn starch
Instructions
- Steam the cauliflower until tender, about 8 to 10 minutes.
- Heat olive oil in a large pot over medium heat and sauté onion, carrots, celery, salt, and pepper until fragrant.
- Add chicken broth and water, bring to a boil, then add rotini and cook until al dente.
- Stir in cooked chicken and frozen corn.
- Blend the steamed cauliflower with milk and cornstarch until smooth, then add to the soup.
- Simmer the soup for a minute, then stir in chopped parsley and serve hot.
Nutrition Facts (estimated)
Servings
4
Calories
520
Total fat
15g
Total carbohydrates
50g
Total protein
46g
Sodium
1733mg
Cholesterol
102mg
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