Creamy Chicken Noodle Soup
The super
creamy chicken and noodle soup beats every day. The ideal comfort food in a
bowl, lightened with half the calories AND no thick cream! Give more than 12
cups!
Ingredients
- 1 small onion, diced
- 1/2 tsp. kosher sea salt
- 2 c. water
- 1/4 tsp. paprika
- 1/4 tsp. ground black pepper
- 3 carrots, cut into cubes
- 1 tbsp. unsalted butter
- 1/4 tsp. dried parsley
- 8 c. l0w-sodium chicken broth
- 1/4 tsp. thyme
- 3 tbsp. unsalted butter
- 1/2 tsp. garlic powder
- 1 c. whole milk
- 1/4 c. all-purpose flour
- 3 stalks celery, cut in half lengthwise and sliced
- 1 (12 oz.) bag Reames Frozen Egg Noodles
- 1/2 c. heavy cream
- 4 boneless skinless chicken thighs fully cooked and shredded OR 2 cups rotisserie chicken, shredded
Instructions
In a large
saucepan or baking dish, melt 1 tablespoon butter over medium heat. Add
carrots, celery and onion, sauté until tender, about 5 minutes. Pour the broth
and water, bring the mixture to a boil. Add the seasonings, then the egg
noodles. Boil for 15 minutes.
Meanwhile,
in a medium skillet over medium heat, add 3 tablespoons butter. Whisk flour and
cook, whisking constantly for 1-2 minutes or until light golden brown. Slowly
pour in milk and cream while whisking until smooth. Gently beat the mixture in
the large cauldron.
Add the
shredded chicken and continue cooking for 5 minutes. Remove from heat once the
egg noodles are tender. Sprinkle with freshly chopped parsley, if desired.
Happy Cooking Time
