Creamy Chicken Noodle and Vegetable Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1/4 cup butter
- 1 cup chopped celery
- 1/4 cup flour
- 2 cups milk (i used 2%)
- 1 small onion finely diced
- 1 tbs. olive oil
- 2 cups shredded cooked chicken
- 2 small garlic cloves minced
- 3/4 cup frozen peas
- dash of nutmeg (optional)
- 1 cup sliced carrot
- 1 tbs. butter
- salt pepper dry oregano or thyme to taste.
- 6 cups of chicken broth
- 1 cup of dry noodles of your choice (i used spaghettini broken into small pieces)
- chopped fresh parsley (optional)
- Carbohydrate 11.1727083333406 g
- Cholesterol 20.3354166925779 mg
- Fat 7.79598750977516 g
- Fiber 1.40641667922338 g
- Protein 1.35801250010244 g
- Saturated Fat 4.8866016728574 g
- Serving Size 1 1 Serving (72g)
- Sodium 89.4733334027513 mg
- Sugar 9.76629165411719 g
- Trans Fat 0.568192500684297 g
- Calories 117 calories
Heat butter and olive oil in a large pot.Add onion, celery and carrot and cook stirring for about 3 minutes, add garlic and cook for one more minute.Add salt, pepper and dried oregano or thyme.Add chicken broth and bring to a boil.When soup is boiling add uncooked noodles and cook for approximately 8 minutes.Meanwhile in a small saucepan, over medium heat, melt butter and add flour, stir the mixture constantly for about 3 minutes.Slowly add the milk to the flour and butter mixture, whisking constantly until the milk comes to a boil.Pour the creamy milky mixture into the soup, stir, reduce heat and simmer until slightly thickened, about 2 minutes.Stir in the shredded chicken and peas and simmer for 1 more minute.Adjust seasoning, add a dash of freshly grated nutmeg and a sprinkling of chopped parsley if desired.Serve.
