Creamy Chicken Noodle Soup Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8
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Calories
590 kcal
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Course
Main Course
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Cuisine
American
Creamy Chicken Noodle Soup Recipe
Description
The recipe begins by sautéing chopped carrots, celery, and onion in olive oil until softened, then adding garlic. A sprinkling of flour cooks with the vegetables to build a light roux that thickens the soup once stock is added. Skinless, boneless chicken breasts simmer in the broth to cook through, infusing the soup with gentle flavor.
Once the chicken is cooked, egg noodles, evaporated milk, and seasonings like kosher salt, oregano, and black pepper are stirred in. The noodles cook until tender yet firm, and the evaporated milk creates a creamy consistency without overwhelming richness. The chicken is shredded and returned to the soup before serving, providing moist, tender pieces throughout.
This soup works well as a nourishing lunch or dinner. It can be stored refrigerated for several days or frozen for longer keeping, making it a practical make-ahead meal. Using canned chicken or rotisserie chicken offers a shortcut without sacrificing texture.
Store leftover soup in an airtight container in the fridge for up to 4 days.Freeze leftovers in airtight containers for up to 3 months.To save time, you can substitute boneless, skinless chicken breasts with canned chunk chicken or rotisserie chicken.
Ingredients
- 1 Tablespoon extra-virgin olive oil
- 4 carrot peeled and chopped
- 3 celery diced, stalks
- ½ yellow onion chopped
- 1 teaspoon garlic minced
- ½ cup all-purpose flour
- 8 cups chicken broth low-sodium
- 1 pound chicken breast skinless, boneless
- 3 cups egg noodles uncooked
- 12 ounces evaporated milk (1 can)
- 1 teaspoon kosher salt
- ¼ teaspoon oregano dried
- ½ teaspoon black pepper
Instructions
- Heat oil over medium-high heat in a Dutch oven or large stockpot. Saute the carrots, celery, and onion until beginning to soften, about 7 minutes. Add garlic and cook for an additional 1 minute. Sprinkle the flour over the vegetables and cook for 1 minute; stirring continually.
- Slowly stir in the broth. Add chicken to soup. Bring to a boil. Reduce heat and simmer, partially covered for 20 minutes.
- Stir in noodles, evaporated milk, salt, oregano and pepper. Stir to combine. Cook the soup for 10 minutes or until the noodles are al dente.
- Remove chicken, shred and return to the soup. Serve warm.
Notes
- Store leftover soup in an airtight container in the fridge for up to 4 days.
- Freeze leftovers in airtight containers for up to 3 months.
- To save time, you can substitute boneless, skinless chicken breasts with canned chunk chicken or rotisserie chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Calories | 590kcal | 30% |
| Carbohydrates | 86g | 29% |
| Protein | 34g | 68% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 123mg | 41% |
| Sodium | 526mg | 22% |
| Potassium | 926mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 5340IU | 107% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 179mg | 18% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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