Creamy Chicken Noodle Soup
Ingredients
The soup base
-
1
Tbsp.
olive oil
-
1
small
white onion, diced
-
2
medium
carrots, peeled and diced
-
2
stalks
celery, diced
-
2
cloves
garlic, minced
-
⅓
cup
flour
-
8
cups
chicken broth
-
3
cups
cooked shredded chicken
-
2
cups
uncooked egg noodles or pasta
-
1
(12 oz.) can
evaporated skim milk
-
1
tsp.
salt
-
½
tsp.
dried oregano
-
½
tsp.
ground black pepper
-
¼
tsp.
dried thyme
Garnish
-
to taste
chopped fresh parsley
Instructions
- 1. Heat olive oil in a large stockpot or Dutch oven over medium-high heat.
- 2. Sauté onion, carrots, and celery for 7 minutes, then add garlic and cook for an additional minute.
- 3. Sprinkle flour over the vegetables and cook and stir for another minute.
- 4. Gradually stir in the chicken broth and bring to a boil.
- 5. Reduce heat and simmer, partially covered, for 10-15 minutes.
- 6. Add the remaining ingredients and stir to combine.
- 7. Cook for 10 minutes or until the noodles are al dente.
- 8. Season with additional salt and pepper if needed, and serve warm garnished with parsley.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
800mg
Cholesterol
30mg
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