Description
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
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 300 kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg