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!
- 1 Tbsp extra-virgin olive oil
- 4 carrots peeled and chopped
- 3 celery stalks diced
- 1/2 yellow onion chopped
- 1 tsp minced garlic
- 1/2 c. all-purpose flour
- 8 c. low-sodium chicken broth
- 1 lb skinless boneless chicken breasts
- 3 c. uncooked egg noodles
- 1 can evaporated milk 12 oz
- 1 tsp kosher salt
- 1/4 tsp dried oregano
- 1/2 tsp black pepper
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.
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