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Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

Ingredients

  • 1 tablespoon olive oil


  • 6 skinless bone-in chicken thighs


  • 1 yellow onion chopped


  • 2 garlic cloves minced


  • 2 large carrots sliced


  • 1 celery stalk diced


  • 1/3 cup plain | all-purpose flour


  • 2 tablespoons fresh chopped parsley


  • 1 chicken bullion cube crushed (or 2-3 teaspoons vegetable stock powder)


  • 1 good pinch of salt (adjust to you taste)


  • 4 cups chicken broth


  • 5 cups 2% milk*


  • 10 ounces | 300 grams uncooked egg noodles or pasta of choice


  • 1/3 cup frozen peas

Super creamy chicken noodle soup beats any soup any day. the perfect comfort food in a bowl, lightened up with half of the calories and no heavy cream!

Instructions

  • Heat the oil in a large pot over medium heat. Sear the chicken thighs on both sides until golden (about 3 minutes each side).


  • Add the onion, garlic, carrots, celery. Sauté for another 5 minutes until the onion becomes transparent and the celery begins to soften.


  • 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.


  • 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.


  • Transfer chicken to a plate and shred the meat; discard the bones.


  • 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.


  • Taste test the soup and add extra salt or pepper or stock powder if desired to suit your tastes.


  • Add the peas and continue to cook until the peas are cooked and the soup has thickened.


  • Serve warm.


NOTES

If your soup is too thick once it's finished, simply add more milk in 1/4 cup increments until reaching your desired consistency, Alternatively, if your soup is not thick enough to your liking, mix 1 tablespoon of cornstarch together with 2 tablespoons of extra milk. Pour the mixture into the soup and allow to boil for a few minutes to thicken, while stirring. Repeat for an even thicker soup!*The milk can be substituted for 5 cups fat free half-and-half. Or 3 cups milk and 2 cups light cream.



Recipe and image courtesy of Creamy Chicken Noodle Soup (Lightened Up) - Cafe Delites

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