Creamy Chicken Noodle Soup Recipe
This quick and easy Creamy Chicken Noodle Soup recipe is made in one pot! It has carrots, celery, chicken and noodles. Grab a bowl to warm up with today!
Servings: 8
Calories: 590kcal
Ingredients
- 1 Tablespoon extra-virgin olive oil
- 4 carrots peeled and chopped
- 3 celery stalks diced
- ½ yellow onion chopped
- 1 teaspoon minced garlic
- ½ cup all-purpose flour
- 8 cups low-sodium chicken broth
- 1 pound skinless boneless chicken breasts
- 3 cups uncooked egg noodles
- 12 ounces evaporated milk (1 can)
- 1 teaspoon kosher salt
- ¼ teaspoon dried oregano
- ½ teaspoon black pepper
Instructions
- Heat oil over medium-high heat in a Dutch oven or large stockpot. Saute the carrots, celery, and onion until beginning to soften, about 7 minutes. Add garlic and cook for an additional 1 minute. Sprinkle the flour over the vegetables and cook for 1 minute; stirring continually.
- Slowly stir in the broth. Add chicken to soup. Bring to a boil. Reduce heat and simmer, partially covered for 20 minutes.
- Stir in noodles, evaporated milk, salt, oregano and pepper. Stir to combine. Cook the soup for 10 minutes or until the noodles are al dente.
- Remove chicken, shred and return to the soup. Serve warm.
Video
Notes
FRIDGE: Store leftover soup in an airtight container in the fridge for up to 4 days.
FREEZER: Leftovers will last for up to 3 months in the freezer when store in an airtight container.
Instead of boneless skinless chicken breasts use two can of chunk chicken or rotisserie chicken to save time!
Nutrition
Calories: 590kcal | Carbohydrates: 86g | Protein: 34g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 123mg | Sodium: 526mg | Potassium: 926mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5340IU | Vitamin C: 4.4mg | Calcium: 179mg | Iron: 3.3mg