Creamy Chicken Noodle Soup

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Hello, friends! Long time no talk, but I promise I have a good reason! In June of 2020 we added a new member to our family: little miss Everly Rose is our sweet pandemic baby. She and big bro Rowan are doing amazingly well and it’s been a total joy to watch their bond grow. But as kids are known to do, they keep me busy and just a tad sleep deprived :)

I’ve got a batch of recipes in the queue to share with you, but first up is this absolute gem of a recipe: Creamy Chicken Noodle Soup! This thing is an all-around favorite in our house. I’ve made it no less than a dozen times since first creating it…..wanna know why?? Well, first off I always have the ingredients on hand, plus it’s a very simple and easy recipe – need I say more?! But more importantly, both my kids DEVOUR this stuff. You heard me right – BOTH my kids love it, meaning my 7-month old is already obsessed and she literally screams at me when the bowl is empty. If you’re a parent you know how tricky it can be to get your kids to eat their veggies, so this soup is a total no-brainer. And did I mention how dee-licious it is? It’s honestly the best chicken noodle soup I’ve ever had. Period. 

Ingredients

How to make it

Boil a small pot of water and cook the egg noodles to al dente (firm to the bite), according to the package directions. Drain and set aside. Save the empty pot used to boil the noodles for later.

Meanwhile, heat the olive oil over medium heat in a large pot. Add the onion, garlic, celery, and carrot. Stir often and cook for 4-5 minutes, until tender. Then add the bay leaves, parsley, shredded chicken, chicken broth/stock, and a few pinches each of kosher salt and pepper to taste. Stir well, cover, then simmer over medium heat for 10 minutes.

Heat the same pot used for the noodles over medium heat and melt the butter. Once melted add the flour and whisk constantly, letting it cook for a minute. Slowly add the milk a little at a time while whisking until there are no lumps. Allow the mixture to come to a slow boil, just until it starts to thicken.

Add the cooked noodles and thickened milk mixture to the soup; stir well. Serve warm.

Creamy Chicken Noodle Soup

An elevated version of the classic chicken noodle soup, this recipe tastes like home and is perfect for a chilly night!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Soup
Cuisine American

Ingredients
  

  • 2 Tablespoons olive oil
  • 1 medium sweet onion chopped
  • 4 cloves garlic minced
  • 2-3 stalks celery chopped
  • 15 baby carrots 1 ¼ cup, chopped
  • Chicken breast meat from a Rotisserie chicken shredded
  • 2 cups uncooked egg noodles
  • 4 cups chicken broth/stock*
  • 3 Tablespoons fresh parsley chopped
  • 3-4 dried bay leaves
  • Kosher salt and ground black pepper to taste
  • 1/4 cup butter of choice I often use vegan butter
  • 1/4 cup + 2 Tablespoons all-purpose flour
  • 2 1/2 cups milk of choice I often use oat milk

Instructions
 

  • Boil a small pot of water and cook the egg noodles to al dente (firm to the bite), according to the package directions. Drain and set aside. Save the empty pot used to boil the noodles for later.
  • Meanwhile, heat the olive oil over medium heat in a large pot. Add the onion, garlic, celery, and carrot. Stir often and cook for 4-5 minutes, until tender. Then add the bay leaves, parsley, shredded chicken, chicken broth/stock, and a few pinches each of kosher salt and pepper to taste. Stir well, cover, then simmer over medium heat for 10 minutes.
  • Heat the same pot used for the noodles over medium heat and melt the butter. Once melted add the flour and whisk constantly, letting it cook for a minute. Slowly add the milk a little at a time while whisking until there are no lumps. Allow the mixture to come to a slow boil, just until it starts to thicken.
  • Add the cooked noodles and thickened milk mixture to the soup; stir well. Serve warm.

Notes

*My go-to move for chicken broth is to always have Better Than Bouillon Organic Roasted Chicken Base on hand. It keeps really well for a long while in the fridge so I always have broth. You just add a teaspoon of the base to 1 cup of hot water. For this recipe you would need 4 cups of hot water and 4 teaspoons of chicken base. Not only is it convenient, but I really love the flavor. Not an ad, just a lover of the product 😊
Adapted from Cooking Classy 

 

 

 

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