How To Make Creamy Chicken Noodle Soup
Take a sip of this savory chicken noodle soup for your next lunch meal! It’s loaded with belly-filling chicken and vegetables for a hearty soup.
Serves:
Ingredients
- 1tbspolive oil
- 6chicken thighs,skinless bone-in
- 1yellow onion,chopped
- 2garlic cloves,minced
- 2large carrots,sliced
- 1celery stalk,diced
- ⅓cupall-purpose flour
- 2tbspfresh parsley,chopped
- 1chicken bullion cube
- 1pinchsalt
- 4cupschicken broth
- 5cups2% milk
- 10ozegg noodles,or pasta of choice, uncooked
- ⅓cupfrozen peas
Instructions
-
Heat the oil in a large pot over medium heat.
-
Sear the chicken thighs on both sides for 3 minutes on each side, until golden.
-
Add the onion, garlic, carrots, celery, then sauté for another 5 minutes until the onion becomes transparent and the celery begins to soften.
-
Add the flour, parsley, crushed bullion cube, and salt.
-
Mix to combine, then allow to cook for a further 3 minutes.
-
Pour in the broth, then mix.
-
Increase the heat, then bring to a boil for 4 minutes.
-
Reduce the heat, partially cover the pot with a lid, then allow to simmer for 20 to 25 minutes or until the chicken is cooked through.
-
Transfer the chicken to a plate, then shred the meat. Discard the bones.
-
Add the chicken back into the soup along with the milk and noodles.
-
Bring to a boil and allow to cook for 6 to 8 minutes until the noodles are just beginning to soften.
-
Add extra salt or pepper, to taste.
-
Add the peas, then continue to cook until the peas are cooked and the soup has thickened.
-
Serve warm, and enjoy!
Nutrition
- Calories: 951.99kcal
- Fat: 54.51g
- Saturated Fat: 16.00g
- Trans Fat: 0.42g
- Monounsaturated Fat: 22.65g
- Polyunsaturated Fat: 10.94g
- Carbohydrates: 45.55g
- Fiber: 2.46g
- Sugar: 12.17g
- Protein: 66.17g
- Cholesterol: 299.92mg
- Sodium: 515.26mg
- Calcium: 241.88mg
- Potassium: 1120.58mg
- Iron: 4.54mg
- Vitamin A: 347.04µg
- Vitamin C: 7.82mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!