Creamy Chicken Noodle Soup
Author: kcreatives
Recipe type: soup
Cuisine: chicken
Prep time:
Cook time:
Total time:
Serves: 8-10
- 7-8 cups homemade chicken broth
- 2-3 cups rotisserie chicken, cubed or shredded
- ½ white onion, finely chopped
- 1 bag frozen peas and carrots (do not thaw)
- 2 T unsalted butter
- 3 cups of medium egg noodles, (measure out 3 cups dry before cooking)
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy whipping cream (or half and half, or more milk)
- generous amounts of salt and pepper (remember you can always add but you can't take away)
- In a dutch oven, saute onion and frozen peas and carrots over medium heat with the 2 T of butter for about 5 minutes.
- Add in liquid and bring to a boil.
- Add in noodles. Cook until al dente.
- In a small sauce pan, heat butter and flour, whisking vigorously until all the flour is mixed in and the butter is melted. Add in milk and cream.
- It will thicken as it stands.
- When the noodles are done, add in chicken and cream mixture.
- Let sit for a few minutes off heat. Serve with bread or a side salad.
- This soup does get thicker as it sits in the fridge a while. Leftovers are more like a casserole. So yummy.
Recipe by kcreatives at https://www.kd316.com/2015/08/21/creamy-chicken-noodle-soup/
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