How To Make Light and Creamy Chicken Noodle Soup
Chicken noodle soup that tastes just like how your mom made it, but in a lighter version. You can use either egg noodles or pasta for this dish.
Heat oil over medium-high heat in a large stockpot or Dutch oven. Saute onion, carrots, and celery for 7 minutes.
Add garlic and cook for an additional minute. Sprinkle flour over vegetables, and cook and stir for an additional minute.
Gradually stir in broth and bring to boil. Reduce heat and simmer, partially covered, for 10 to 15 minutes.
Add remaining ingredients, and stir to combine. Cook for 10 minutes or until noodles are al dente. Season with additional salt and pepper or seasonings if needed.
Serve warm, garnished with fresh parsley if desired.
- Calories: 398.65kcal
- Fat: 17.51g
- Saturated Fat: 4.61g
- Trans Fat: 0.08g
- Monounsaturated Fat: 8.09g
- Polyunsaturated Fat: 3.43g
- Carbohydrates: 32.67g
- Fiber: 1.88g
- Sugar: 9.76g
- Protein: 26.18g
- Cholesterol: 73.87mg
- Sodium: 954.81mg
- Calcium: 165.33mg
- Potassium: 754.17mg
- Iron: 2.48mg
- Vitamin A: 306.38µg
- Vitamin C: 12.00mg
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This crack chicken noodle soup is full of goodness in every spoonful. It combines bacon, carrots, and cheddar for a creamy and filling bowl.
A fantastically easy recipe for one of homestyle cooking's all-time comfort food! This chicken noodle soup is enough to fill anyone up and make you feel comfortable inside and out. A simple chicken vegetable stock as a soup base while chicken breasts slowly cooking in the dutch oven is one of life's simple pleasures.