Creamy Chicken Noodle Soup
User Reviews
4.9
81 reviews
Excellent
Creamy Chicken Noodle Soup
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Super creamy Chicken Noodle Soup beats all other soups, any day of the week! The perfect comfort food in a bowl, lightened up with half of the calories and no heavy cream! Makes over 12 cups.
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Ingredients
- 1 tablespoon olive oil
- 6 skinless bone-in chicken thighs
- 1 yellow onion chopped
- 2 cloves garlic minced
- 2 carrots large, sliced
- 1 celery stalk diced
- ⅓ cup all-purpose flour plain
- 2 tablespoons fresh parsley chopped
- 1 chicken bullion cube crushed, or 2-3 teaspoons vegetable stock powder
- 1 pinch salt adjust to you taste
- 4 cups chicken broth
- 5 cups 2% milk
- 10 ounces egg noodles uncooked, or pasta of choice
- ⅓ cup frozen peas
Instructions
- Heat the oil in a large pot over medium heat. Sear the chicken thighs on both sides until golden (about 3 minutes each side).
- Add the onion, garlic, carrots, celery. Sauté for another 5 minutes until the onion becomes transparent and the celery begins to soften.
- Add flour, parsley, crushed bullion cube (or vegetable stock powder), and salt. Mix all of the ingredients through and allow to cook for a further 3 minutes.
- Pour in broth and mix everything together. Increase heat and bring to a boil for about 4 minutes (the broth will begin to thicken). Reduce heat, partially cover the pot with a lid, and allow to simmer for 20-25 minutes or until the chicken is cooked through.
- Transfer chicken to a plate and shred the meat; discard the bones.
- Add the chicken back into the soup along with the milk and noodles (or pasta). Bring to a boil and allow to cook for 6-8 minutes until the noodles are JUST beginning to soften.
- Taste test the soup and add extra salt or pepper or stock powder if desired to suit your tastes.
- Add the peas and continue to cook until the peas are cooked and the soup has thickened.
- Serve warm.
Notes
- *The milk can be substituted for 5 cups fat free half-and-half. Or 3 cups milk and 2 cups light cream.
- If your soup is too thick once it's finished, simply add more milk in ¼ cup increments until reaching your desired consistency, Alternatively, if your soup is not thick enough to your liking, mix 1 tablespoon of cornstarch together with 2 tablespoons of extra milk. Pour the mixture into the soup and allow to boil for a few minutes to thicken, while stirring. Repeat for an even thicker soup!
Nutrition Information
Show Details
Calories
362kcal
(18%)
Carbohydrates
41g
(14%)
Protein
27g
(54%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
117mg
(39%)
Sodium
718mg
(30%)
Potassium
602mg
(17%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
2.874IU
(0%)
Vitamin C
6mg
(7%)
Calcium
215mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 41g | 14% |
| Protein | 27g | 54% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 117mg | 39% |
| Sodium | 718mg | 30% |
| Potassium | 602mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 2.874IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 215mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
81 reviews
Excellent
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