Creamy Chicken Noodle Soup
Ingredients
The base
-
2
tablespoons
oil
-
1
medium
yellow onion, peeled and diced
-
3
medium
carrots, peeled and sliced in rounds
-
2
tablespoons
butter
-
6
tablespoons
flour
-
2
32-ounce containers
unsalted chicken stock
The protein
-
2
boneless skinless
chicken breasts
The noodles
The seasoning
-
1 ½
teaspoons
coarse salt
-
½
teaspoon
ground black pepper
-
½
teaspoon
dried thyme leaves
-
½
teaspoon
dried sage leaves
-
1
leaf
bay leaf
The creaminess
-
¼
cup
half and half or heavy cream
Instructions
- Heat oil in a Dutch oven or stock pot over medium-high heat, then sauté onion and carrots until tender.
- Add butter and stir until melted, then gradually stir in flour and cook until lightly browned.
- Increase heat to high and slowly whisk in chicken stock until smooth, then bring to a simmer and cook until thickened.
- Add chicken and egg noodles, season with salt and pepper, and stir in thyme and sage.
- Place bay leaf on top and simmer gently until chicken is cooked through.
- Remove chicken, shred or cut it, then return it to the soup.
- Stir in half and half or cream, adjust seasoning if needed, and discard bay leaf.
- Serve soup in bowls.
Nutrition Facts (estimated)
Servings
6
Calories
360
Total fat
16g
Total carbohydrates
23g
Total protein
29g
Sodium
479mg
Cholesterol
91mg
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