Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a special dish, creamy chicken noodle soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Creamy Chicken Noodle Soup is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Creamy Chicken Noodle Soup is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook creamy chicken noodle soup using 16 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Chicken Noodle Soup:
- Prepare 2 tbsp. unsalted butter
- Get 1 tbsp. olive oil
- Make ready 1/2 yellow onion, diced
- Prepare 2 large carrots, peeled and diced
- Get 1 stalk celery, diced
- Get 2 cloves garlic, minced
- Make ready 2 tbsp. all purpose flour
- Prepare 7 cups unsalted chicken broth
- Make ready 2 medium potatoes, scrubbed and diced (optional)
- Make ready 2 cups shredded, cooked chicken
- Make ready 2 cups wide egg noodles (or whatever pasta shape you prefer)
- Get 1 tsp. salt
- Take 1/2 tsp. pepper
- Take 1/4 tsp. dried thyme, dried rosemary, poultry seasoning
- Get 3/4 cup cream (could also use half & half or whole milk)
- Get 1 tbsp. chopped parsley
In the same pan, saute chopped onion and celery in butter until tender. Add the canned broth, carrot, potato, bouillon, basil and reserved broth. Add noodles to broth and simmer until noodles are one-half done. Add butter and cream of chicken soup.
Steps to make Creamy Chicken Noodle Soup:
- Melt the butter and olive oil together in a large pot (4 quart or larger) over medium-low heat. Once the butter has melted, add the carrots, onions and celery with a pinch of salt and cook for about 5 minutes, stirring occasionally. Then stir in the garlic and cook for 2-3 minutes more. Sprinkle the flour over the veggies and stir to incorporate. Stir and cook an additional 2-3 minutes.
- Pour in the broth, shredded chicken and the seasonings. Increase the heat to medium-high and let this come to a low boil. Once it begins to boil, stir in the diced potatoes and let them simmer for 2 or so minutes. Then stir in the egg noodles and let simmer for 8-9 minutes more, until the noodles and potatoes are both soft.
- Remove the pot from the heat. Stir in the parsley and while stirring, slowly drizzle in the cream until it is all added and incorporated. That's it! Serve immediately.
- Refrigerate any leftovers in a large Tupperware container. To reheat, place desired amount in a small saucepan. Add a bit of extra broth, because the noodles will absorb a lot of the liquid during refrigeration. Bring to a simmer and simmer until heated through, about 5 minutes or so.
Add noodles to broth and simmer until noodles are one-half done. Add butter and cream of chicken soup. Creamy Chicken Noodle Soup has been, far and away, the soup recipe I make most during sweater weather because it's the perfect chilly evening, mid-week dinner. It's a cinch to throw together, with a mostly hands-off cooking time. And the finished soup is the perfect combo of creamy and warming with just enough richness to feel like comfort food without being heavy.
So that is going to wrap it up for this exceptional food creamy chicken noodle soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
