Description
Indulge in the ultimate comfort food with this creamy chicken noodle soup. Packed with tender chicken, hearty vegetables, and savory herbs, this soup is a hug in a bowl on a chilly day.
Ingredients
Scale
Vegetable Base:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Soup:
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (preferably rotisserie)
- 2 cups egg noodles, uncooked
- 1 cup half-and-half or heavy cream
- 1/2 cup frozen peas
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables: Heat butter and olive oil in a large pot. Sauté onion, garlic, carrots, and celery until softened.
- Add Seasonings and Flour: Stir in thyme and rosemary. Sprinkle in flour, stir to coat vegetables, and cook to eliminate raw flour taste.
- Simmer: Slowly pour in chicken broth while stirring. Bring to a boil, then simmer for 10 minutes.
- Add Chicken and Noodles: Add chicken and egg noodles. Simmer until noodles are tender.
- Finish Soup: Stir in half-and-half, peas, and season with salt and pepper. Cook for a few more minutes.
- Serve: Garnish with parsley and serve hot.
Notes
- For a richer flavor, use heavy cream instead of half-and-half.
- You can use pre-cooked or leftover chicken to save time.
- If the soup thickens too much, adjust consistency with extra broth or milk.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
