Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a special dish, creamy chicken noodle soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Creamy Chicken Noodle Soup is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Creamy Chicken Noodle Soup is something which I have loved my entire life.
To get started with this particular 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 cook that.
The ingredients needed to make Creamy Chicken Noodle Soup:
- Prepare 2 tbsp. unsalted butter
- Prepare 1 tbsp. olive oil
- Get 1/2 yellow onion, diced
- Prepare 2 large carrots, peeled and diced
- Take 1 stalk celery, diced
- Get 2 cloves garlic, minced
- Prepare 2 tbsp. all purpose flour
- Prepare 7 cups unsalted chicken broth
- Get 2 medium potatoes, scrubbed and diced (optional)
- Get 2 cups shredded, cooked chicken
- Take 2 cups wide egg noodles (or whatever pasta shape you prefer)
- Take 1 tsp. salt
- Make ready 1/2 tsp. pepper
- Get 1/4 tsp. dried thyme, dried rosemary, poultry seasoning
- Make ready 3/4 cup cream (could also use half & half or whole milk)
- Prepare 1 tbsp. chopped parsley
Instructions 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.
So that’s going to wrap it up with this special food creamy chicken noodle soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
