Creamy Chicken Noodle Soup
Try this Creamy Chicken Noodle Soup recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 10
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
- 1 cup heavy whipping cream
- 2 tablespoons butter
- 1/4 cup butter
- 1/4 cup flour
- 2 cups whole milk
- 1/2 white onion diced
- fresh parsley chopped
- chicken noodle soup
- 3-4 carrots, diced
- 3-4 celery stalks diced
- 7 cups chicken broth (i used better than bouillon chicken
- 3 cups egg noodles dry
- 1 lb chicken cooked and diced
- Carbohydrate 30.1627415000051 g
- Cholesterol 66.9088750181629 mg
- Fat 13.6254007568521 g
- Fiber 1.21223998740911 g
- Protein 6.06859225007181 g
- Saturated Fat 7.80969560433951 g
- Serving Size 1 1 Serving (140g)
- Sodium 226.31480004866 mg
- Sugar 28.950501512596 g
- Trans Fat 0.966464950479671 g
- Calories 266 calories
In a large pot, melt 2 tablespoons of butter.Add carrots, onions and celery and sauté until tender.Add in chicken broth and fresh parsley.Bring to a boil.Add in noodles and cook until noodles are tender, about 7-8 minutes.Remove from heat.In a saucepan over medium heat melt butter.Stir in flour and whisk constantly for about 1½ - 2 minutes.Slowly pour in milk, whisking constantly.Stir in heavy cream and bring to a light boil.Boil lightly until sauce thickens, continue stirring.Pour sauce into chicken noodle soup and stir until combined.Add in cooked diced chicken.Season with salt and pepper if needed.Serve immediately.Garnish with chopped fresh parsley.
