Homestyle Chicken Noodle Soup
Ingredients
The soup base
-
10
cups
chicken broth
-
16
ounces
frozen egg noodles
-
1 ½
cups
diced carrots
-
1
cup
diced celery
-
½
cup
diced onions
-
1
each
bay leaf
-
1
teaspoon
dried parsley
-
¼
teaspoon
salt
The roux and seasoning
-
3
tablespoons
olive oil
-
3
tablespoons
butter
-
¼
cup
flour
-
2
tablespoons
flour
-
1
cup
milk
The protein
-
3 to 4
cups
cooked, chopped chicken
Instructions
- In a large pot, heat the chicken broth and bring it to a simmer.
- Add the frozen egg noodles and simmer for 10 minutes.
- Stir in the diced carrots, celery, onions, bay leaf, parsley, and salt, cover, and simmer for 10 to 15 minutes until the noodles and veggies are tender.
- In a small saucepan, melt the olive oil and butter over medium heat.
- Whisk in the flour to form a smooth paste, then remove from heat.
- Add the milk to the soup and heat through.
- Stir the roux into the soup and cook, stirring constantly, until slightly thickened.
- Add the chopped chicken, season with salt and pepper, and heat through.
- Remove the bay leaf and serve immediately.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
462
Total fat
15g
Total carbohydrates
53g
Total protein
28g
Sodium
1284mg
Cholesterol
105mg
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