Creamy Chicken Soup
This delicious chicken pasta soup is nutritious, easy, and rich in flavor - And it's done in under 30 minutes!
Ingredients
1 1/2 tablespoon olive oil
3 garlic cloves, minced
1 1/2 cups chopped yellow onion (1 medium)
1 lb boneless, skinless chicken breasts *
2 cans (14.5 oz.) Low sodium chicken broth
1 1/3 cup chopped celery (3 branches)
1/4 cup butter
3 tablespoons chopped fresh parsley
2 cups dry medium egg noodles
1 1/3 cup chopped carrots (3 carrots)
2 bay leaves
Salt and freshly ground black pepper, to taste
1/4 cup + 2 tablespoons all-purpose flour
2 1/2 cups of milk (I used 1%)
1/3 cup heavy cream
Instructions
First, prepare the noodles according to the directions on the package (note that you want the noodles to finish around the same time the soup is almost done) and drain them.
Then, in a large saucepan, heat 1 1/2 tablespoon of olive oil over medium heat. Add onion, carrot and celery and sauté until tender, about 3 to 4 minutes, then add garlic and sauté 1 more minute.
Add the chicken broth, parsley, bay leaves and season with S&P to taste. Add the chicken breasts and bring the soup to a boil over medium-high heat.
Reduce the heat to medium, cover with a lid and cook the soup until the chicken is cooked through, about 10 to 15 minutes more (the cooking time will vary depending on the thickness of the chicken breasts). Remove the chicken and let stand 5 minutes, then shred it into small pieces.
Melt butter in a medium saucepan over medium heat, add flour and cook, stirring constantly, 1 1/2 minutes. While whisking, slowly add the milk and whisk vigorously to smooth out any lumps (it will take a lot of whipping to smooth as this is a lighter roux - less butter / flour ratio).
Add the cream and bring the mixture to a boil, stirring constantly. Pour the milk mixture into the soup mixture and return the chicken to the soup with the cooked noodles and stir. Serve hot with fresh bread or crackers if desired. Happy Cooking Time.
