Thick and Creamy Chicken Noodle Soup
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Averie Cooks · by Averie Sunshine★ 4.7 (55)

Thick and Creamy Chicken Noodle Soup

NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 55%
CARBS 34G38% OF CAL
2G FIBER0G ADDED0G INTRINSIC26G OTHER6G TOTAL SUGAR
FAT 12G31% OF CAL
4G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy chicken noodle soup thickened with a butter and flour roux, finished with heavy cream. Pure comfort food ready in 30 minutes.

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Nutrition & ingredients

Ingredients

serves 10
  • 3 tablespoons olive oil
  • 1 heaping cup carrots (peeled and sliced thin (about 1 1/2 large carrots))
  • 1 heaping cup celery (sliced thin (about 2 large stalks))
  • 1 medium sweet Vidalia onion (diced small)
  • 2 to 4 garlic cloves (minced)
  • 3 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 64 ounces 8 cups low-sodium chicken broth
  • 1 1/2 cups whole milk (read blog post about milk/cream substitutions)
  • 12 ounces wide egg noodles (or your favorite noodles or pasta)
  • 2 to 3 cups shredded cooked chicken (white or dark meat, turkey may be substituted; use a store bought rotisserie chicken to save time)
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
  • 1/2 to 1 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper (or to taste)
  • 1/2 to 1 cup heavy cream (optional but highly recommended (read blog post about milk substitutions))
  • salt (to taste (1 to 2 tablespoons likely but add slowly and to taste))
  • 2 to 4 tablespoons finely minced fresh parsley (optional and to taste)
PREP
10M
SODIUM
1908MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.