Name: Light and Creamy Chicken Noodle Soup Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 diced small white onion; 2 peeled and diced carrots; 2 diced Celery Stalks; 2 minced cloves garlic; ⅓ cup flour; 8 cups chicken broth; 3 cups cooked and shredded chicken; 2 cups or pasta, uncooked Egg Noodles; 12 oz evaporated skim milk; 1 tsp salt; ½ tsp dried oregano; ½ tsp ground black pepper; ¼ tsp dried thyme; chopped, optional garnish Fresh Parsley

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.

Preparation: 5 minutes

Cooking: 30 minutes

Total: 35 minutes

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

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.

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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