Creamy Chicken Noodle Soup
Try this Creamy Chicken Noodle Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
- 1/2 teaspoon salt
- 2 garlic cloves minced
- 1/4 teaspoon black pepper
- 1/2 cup diced celery
- 1 cup sliced carrots
- 1/2 cup diced onion
- 2 tablespoons unsalted butter
- 8 cups chicken broth
- 1/3 upall-purpose flour
- 1/2 teaspoon dry basil
- 1/2 teaspoon dry oregano
- 3 cups dry egg noodles
- 2 chicken breasts cooked and shredded (i use this re
- 1 cup skim half and half
- Carbohydrate 3.5926065818486 g
- Cholesterol 1236.84333333333 mg
- Fat 250.24601035477 g
- Fiber 0.981251027093811 g
- Protein 304.702490847122 g
- Saturated Fat 72.9431455712301 g
- Serving Size 1 1 -8 (1682g)
- Sodium 1168.04163641384 mg
- Sugar 2.61135555475479 g
- Trans Fat 21.2265417604487 g
- Calories 3566 calories
Melt butter in a large pot over medium heat. Add the carrots, celery and onion and cook until just tender, about 5 minutes. Add the garlic and cook, stirring, for an additional minute. Sprinkle the flour over the vegetables and add the basil, oregano, salt and pepper. Stir and cook for 2 minutes. Pour in the broth and bring to a boil. Reduce heat and simmer, partially covered, for 10-15 minutes. Add the cooked chicken, egg noodles and half and half and continue cooking for another 10 minutes, until the noodles are tender and the soup is heated through. Serve warm and store leftovers in an airtight container in the refrigerator.
