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Creamy Chicken Noodle Soup

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A comforting and creamy chicken noodle soup made with tender chicken, egg noodles, and vegetables, all simmered in a rich broth for a cozy meal perfect for cold days.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie, leftover, or cooked separately)
  • 8 oz egg noodles
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, chopped
  • 4 cups chicken broth
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  • Sauté the Vegetables: In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery, and cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
  • Make the Roux: Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook the flour.
  • Add Broth: Gradually whisk in the chicken broth, bringing the mixture to a simmer. Stir continuously until the soup begins to thicken.
  • Cook the Noodles: Add the egg noodles to the pot and cook according to package directions, stirring occasionally to prevent sticking.
  • Add Chicken and Milk: Stir in the shredded chicken and milk. Season with salt and pepper to taste.
  • Simmer: Lower the heat and let the soup simmer for 5-10 minutes, or until it is heated through and the flavors are well combined.
  • Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot.

Notes

  • You can use rotisserie chicken or leftover cooked chicken to save time.
  • For a thicker soup, you can add more flour when making the roux.
  • Feel free to substitute the egg noodles with any pasta you prefer.

Nutrition

Find it online: https://deliceflash.com/creamy-chicken-noodle-soup/