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.
Serves:
Ingredients
- 1tbspolive oil
- 1small white onion,diced
- 2carrots,peeled and diced
- 2celery stalks,diced
- 2cloves garlic,minced
- ⅓cupflour
- 8cupschicken broth
- 3cupschicken,cooked and shredded
- 2cupsegg noodles,or pasta, uncooked
- 12ozevaporated skim milk
- 1tspsalt
- ½tspdried oregano
- ½tspground black pepper
- ¼tspdried thyme
- fresh parsley,chopped, optional garnish
Instructions
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Heat oil over medium-high heat in a large stockpot or Dutch oven. Saute onion, carrots, and celery for 7 minutes.
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Add garlic and cook for an additional minute. Sprinkle flour over vegetables, and cook and stir for an additional minute.
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Gradually stir in broth and bring to boil. Reduce heat and simmer, partially covered, for 10 to 15 minutes.
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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.
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Serve warm, garnished with fresh parsley if desired.
Nutrition
- 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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