Chicken Noodle Soup
Chicken Noodle Soup has just a little bit of creaminess which makes it so much more flavorful and comforting. It will warm you right up on a cold day and it can be made in no time at all.
Servings: 8 servings
Equipment
Ingredients
- 3 tablespoons butter
- 1 medium sweet onion chopped
- 2 celery stalks thinly sliced
- 2 carrots sliced into thin half-moons
- 1 clove garlic
- salt
- 3 tablespoons all-purpose flour
- 6 cups chicken broth
- 2 bay leaves
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce
- 8 ounces uncooked egg noodles
- 1 cup half-and-half
- 1 cup frozen peas defrosted
- 3 cups cooked, shredded chicken I use rotisserie chicken
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon black pepper
Instructions
- Melt butter over medium heat in a Dutch oven or large pot.
- Add onion, celery, and carrots and cook until soft, about 5 minutes.
- Add garlic and cook 1 minute. Season with salt.
- Sprinkle flour over veggies and stir and cook for 1 to 2 minutes.
- Gradually stir in chicken broth. Add bay leaves, Worcestershire sauce, and Tabasco.
- Bring to a simmer and simmer for 10 minutes, stirring occasionally.
- Add egg noodles and cook 5 minutes.
- Stir in half-and-half, chicken, and peas and continue to cook just until noodles are cooked through, about 5 more minutes.
- Stir in pepper and dill and serve.
Nutrition
Calories: 300kcal | Carbohydrates: 30g | Protein: 20g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 807mg | Potassium: 502mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3014IU | Vitamin C: 11mg | Calcium: 73mg | Iron: 1mg