Creamy Chicken Noodle Soup
Servings: 4
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- medium onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 tsp garlic minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 1/2 cup half and half
- 2 cups cooked chicken (rotisserie chicken works well) shredded
- 3 cups Reames frozen egg noodles
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp poultry seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat butter and olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes, or until the vegetables are softened.
- Stir in minced garlic and cook for 1 minute, until fragrant.Sprinkle the flour over the vegetables and stir until evenly coated. Cook for 1–2 minutes to remove the raw flour taste.
- Gradually whisk in the chicken broth, making sure there are no lumps. Bring the mixture to a simmer over medium-high heat.
- Stir in Reames frozen egg noodles and let simmer for 15–20 minutes, or until the noodles are tender.
- Stir in shredded chicken, milk, and half-and-half. Add thyme, rosemary, poultry seasoning, salt, and pepper. Reduce heat to low and simmer for another 5 minutes, allowing the flavors to meld. Do not let it boil.
- Adjust Seasoning and Serve - Taste and adjust the seasoning with more salt and pepper, if needed. Serve warm with crusty bread or crackers.
Tips
- For thicker soup: increase the flour to 1/3 cup or let the soup simmer longer to reduce. The soup will also thicken as it stands and cools.
- If you prefer a richer flavor, substitute chicken broth with chicken stock.
- To save time, use rotisserie chicken or leftover roasted chicken. This creamy chicken noodle soup is sure to become a family favorite! Enjoy!