Creamy Chicken Noodle Soup
This creamy chicken noodle soup recipe is made with shredded chicken, carrots, celery, egg noodles, and seasoned perfectly, all in a creamy broth.
Servings: 6 Servings
Ingredients
- 4 cups cooked shredded chicken (rotisserie chicken works great for this recipe)
- 1 tablespoon butter
- 1 onion, diced
- 4 carrots, peeled and sliced
- 3 celery stalks, sliced
- ¼ cup all purpose flour
- 16 ounces egg noodles
- (2) 32 ounce chicken broth
- 2 tablespoons chicken bouillon
- 1 cup whole milk
- Salt and pepper, to taste
Instructions
- In a large stock pot or Dutch oven, melt butter over medium heat.
- Add onions, carrots, and celery. Stir and cook until onions are translucent.
- Sprinkle flour over vegetables, stir to combine and cook for an additional minute or two.
- Add cooked shredded chicken, chicken broth and chicken bouillon granules. Bring to a boil. Reduce heat and continue cooking until carrots and celery are tender.
- Pour in milk and chicken. Stir, and heat over medium heat for 10 minutes.
- Add egg noodles and cook for 10 minutes until noodles are tender.
Notes
- Be sure you cook your noodles to al dente and no further or they'll get mushy.
- Keep the heat on medium while sauteing the vegetables so you don't burn the onions.
- Cook the vegetables for at least a minute or two after adding the flour to avoid a raw flour flavor in your soup.