Creamy Chicken Noodle Soup

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This Creamy Chicken Noodle Soup recipe from Cooking Classy is so good!

I am all about a fast meal – especially tonight since I was running behind – so I threw all my veggies in a food processor to speed up the process…

The only other changes I made to the recipe were to use rotisserie chicken instead of chicken breasts and cooking the noodles in the soup – not separately.

The noodles soaked up a lot of the broth so it wasn’t as diluted when I added the milk mixture – which means I had a really creamy and yummy soup for dinner!

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Creamy Chicken Noodle Soup

Ingredients

  • 2 cups dry medium egg noodles
  • 1 lb boneless skinless chicken breasts* (or rotisserie chicken)
  • 1 1/2 Tbsp olive oil
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 1 1/3 cups chopped carrots (3 carrots)
  • 1 1/3 cups chopped celery (3 stalks)
  • 3 cloves garlic, minced
  • 2 (14.5 oz) cans low-sodium chicken broth
  • 3 Tbsp chopped fresh parsley (or 1.5 Tbsp. dry parsley)
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup butter
  • 1/4 cup + 2 Tbsp all-purpose flour
  • 2 1/2 cups milk (I used 1%)
  • 1/3 cup heavy cream

Directions

  • Prepare noodles according to directions listed on package (note that you want the noodles to finish about the same time the soup is nearly finished cooking) and drain.
  • In a large pot, heat 1 1/2 Tbsp olive oil over medium heat. Add onion, carrot and celery and saute until tender, about 3 – 4 minutes, then add garlic and saute 1 minute longer. Add chicken broth, parsley, bay leaves and season with salt and pepper to taste. Add chicken breasts and bring soup to a boil over medium-high heat. Reduce heat to medium, cover with lid and allow soup to cook until chicken has cooked through, about 10 – 15 minutes longer (cook time will vary depending on thickness of chicken breasts). Remove chicken and allow to rest for 5 minutes, then shred into small bite size pieces.
  • Melt butter in a medium saucepan over medium heat, add flour and cook, stirring constantly, 1 1/2 minutes. While whisking slowly add in milk and whisk vigorously to smooth lumps (it will take a lot of whisking to smooth since this is a lighter roux – lesser ratio of butter to flour). Whisk in cream and bring mixture to a boil, stirring constantly. Pour milk mixture into soup mixture and return chicken to soup along with cooked noodles and stir. Serve warm with fresh bread or crackers if desired.
  • *If using thicker breasts, slice in half through thickness of breasts so they cook faster and more evenly.
  • Recipe Source: Cooking Classy

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