Creamy Chicken Noodle Soup
Super creamy Chicken Noodle Soup beats all other soups, any day of the week! The perfect comfort food in a bowl, lightened up with half of the calories and no heavy cream! Makes over 12 cups.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon olive oil
- 6 skinless bone-in chicken thighs
- 1 yellow onion (chopped)
- 2 cloves garlic (minced)
- 2 carrots (large, sliced)
- 1 celery stalk (diced)
- 1/3 cup all-purpose flour (plain)
- 2 tablespoons fresh parsley (chopped)
- 1 chicken bullion cube (crushed, or 2-3 teaspoons vegetable stock powder)
- 1 pinch salt (adjust to you taste)
- 4 cups chicken broth
- 5 cups 2% milk
- 10 ounces egg noodles (uncooked, or pasta of choice)
- 1/3 cup frozen peas
Instructions
- 1
Heat the oil in a large pot over medium heat. Sear the chicken thighs on both sides until golden (about 3 minutes each side).
- 2
Add the onion, garlic, carrots, celery. Sauté for another 5 minutes until the onion becomes transparent and the celery begins to soften.
- 3
Add flour, parsley, crushed bullion cube (or vegetable stock powder), and salt. Mix all of the ingredients through and allow to cook for a further 3 minutes.
- 4
Pour in broth and mix everything together. Increase heat and bring to a boil for about 4 minutes (the broth will begin to thicken). Reduce heat, partially cover the pot with a lid, and allow to simmer for 20-25 minutes or until the chicken is cooked through.
- 5
Transfer chicken to a plate and shred the meat; discard the bones.
- 6
Add the chicken back into the soup along with the milk and noodles (or pasta). Bring to a boil and allow to cook for 6-8 minutes until the noodles are JUST beginning to soften.
- 7
Taste test the soup and add extra salt or pepper or stock powder if desired to suit your tastes.
- 8
Add the peas and continue to cook until the peas are cooked and the soup has thickened.
- 9
Serve warm.