Cream of Chicken Noodle Soup
TOTAL TIME: Prep: 30 min. Cook: 50 min.
YIELD: 8 servings.
We were at a restaurant, and my husband exclaimed, You can make better soup than this! A challenge! We began discussing what we’d add and take out, and soon came up with this comforting creamy chicken noodle soup. —Donnie Kingman, San Jacinto, California
Ingredients
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2 medium onions
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2 celery ribs
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4 cups water
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3 boneless skinless chicken breast halves (6 ounces each)
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1-1/2 teaspoons salt
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1/4 teaspoon pepper
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2 tablespoons butter
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1 can (14-1/2 ounces) chicken broth
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1 large carrot, chopped
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1 medium potato, peeled and chopped
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2 teaspoons chicken bouillon granules
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1-1/2 teaspoons dried basil
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2 cups uncooked wide egg noodles
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1-3/4 cups whole milk, divided
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1/3 cup all-purpose flour
Directions
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1.
Chop 1 onion and 1 celery rib; set aside. Cut remaining onion and celery into chunks; place in a Dutch oven. Add the water, chicken, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reads 165°. Remove chicken and strain broth; set both aside.
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2.
In the same pan, saute chopped onion and celery in butter until tender. Add the canned broth, carrot, potato, bouillon, basil and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.
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3.
Add noodles. Return to a boil; cook for 6-8 minutes or until noodles are tender. Cut chicken into chunks; add to soup. Stir in 1-1/4 cups milk; heat through.
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4.
Combine flour and remaining milk until smooth; add to soup, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts
1 cup: 218 calories, 7g fat (3g saturated fat), 56mg cholesterol, 934mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 18g protein.
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