Creamy Chicken Noodle Soup
Ingredients
The soup
-
1
tablespoon
extra-virgin olive oil
-
3
medium
carrots, peeled and chopped
-
3
stalks
celery, diced
-
½
medium
yellow onion, chopped
-
1
teaspoon
minced garlic
-
⅓
cup
all-purpose flour
-
8
cups
low-sodium chicken stock
-
3
cups
cooked shredded chicken
-
2 ½
cups
uncooked egg dumpling noodles
-
12
ounces
evaporated skim milk
-
1
teaspoon
kosher salt
-
½
teaspoon
dried oregano
-
½
teaspoon
ground black pepper
Toppings (optional)
-
to taste
crushed tortilla chips
-
to taste
shredded pepper jack cheese
-
to taste
cilantro
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium-high heat.
- Sauté carrots, celery, and onion until they begin to soften, about 7 minutes, then add garlic and cook for 1 more minute.
- Sprinkle flour over the vegetables and cook for 1 minute while stirring.
- Slowly stir in the chicken broth and bring to a boil.
- Reduce heat and let simmer for 10 minutes.
- Add the chicken, noodles, evaporated milk, salt, oregano, and pepper, then stir to combine.
- Cook the soup for an additional 10 minutes until the noodles are al dente.
- Serve warm, garnished with optional toppings.
Nutrition Facts (estimated)
Servings
8 servings
Calories
243
Total fat
4g
Total carbohydrates
23g
Total protein
28g
Sodium
20mg
Cholesterol
48mg
You might also like