Creamy Chicken Noodle Soup
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  • 1 tbsp. unsalted butter 3 carrots, cut into cubes 3 stalks celery, cut in half lengthwise and sliced 1 small onion, diced 8 c. l0w-sodium chicken broth 2 c. water 1/2 tsp. kosher sea salt 1/2 tsp. garlic powder 1/4 tsp. ground black pepper 1/4 tsp. paprika 1/4 tsp. dried parsley 1/4 tsp. thyme 1 (12 oz.) bag Reames Frozen Egg Noodles 3 tbsp. unsalted butter 1/4 c. all-purpose flour 1 c. whole milk 1/2 c. heavy cream 4 boneless skinless chicken thighs fully cooked and shredded OR 2 cups rotisserie chicken, shreddedIn a large stock pot or Dutch oven set over medium heat, melt 1 tablespoon of butter. Add carrots, celery and onion, saute until tender, about 5 minutes. Pour in broth and water, bring mixture to a boil. Add seasonings, then the egg noodles. Boil for 15 minutes. Meanwhile, in a medium skillet set over medium heat, add 3 tablespoons of butter. Whisk in flour and cook, whisking constantly for 1-2 minutes or until it turns a pale golden brown. Slowly pour in the milk and cream, whisking until a smooth paste forms. Carefully whisk mixture into the large pot. Add shredded chicken and continue cooking for 5 minutes. Remove from heat once egg noodles are tender. Sprinkle with freshly chopped parsley, if desired.



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