Creamy Chicken Noodle Soup

Name: Creamy Chicken Noodle Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 sticks celery (chopped finely); 2 medium carrots (peeled & chopped finely); 1/2 medium onion (chopped); 1 tablespoon olive oil; 1 tablespoon butter; 3 cloves garlic (minced); 1/4 cup flour; 4 cups chicken broth; 1.5 pounds uncooked chicken breasts; 1/4 teaspoon Italian seasoning; 1 cup heavy/whipping cream; 2 generous cups uncooked egg noodles; Salt & pepper (to taste); 1 tablespoon fresh parsley (chopped)

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 6

Cost: $11.49 /serving

Author : Natasha Bull

Instructions

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Step 1

Sauté the celery, carrots, and onion with the butter & oil in a large soup pot over medium-high heat for 5-7 minutes.

Step 2

Stir in the garlic and cook for about 30 seconds.

Step 3

Stir in the flour and cook for about a minute.

Step 4

Pour in the chicken broth and stir until the flour has dissolved. Add in the chicken, Italian seasoning, and cream. Increase the heat to high and bring the soup to a slight boil. Cover the pot with the lid slightly ajar.

Step 5

Reduce the heat so it's simmering gently. Let it cook for 15 minutes.

Step 6

Stir in the noodles and cover the pot again (lid slightly ajar) for a further 8-10 minutes. I like to stir it halfway just to ensure the noodles aren't sticking.

Step 7

Take the chicken out of the pot and cut it up, then add it back in again and season the soup with salt & pepper to taste, and stir in the fresh parsley. Serve immediately.

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