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We love soup around here, that's no secret, but this time of year I find it appearing at least twice a week on my dinner menus. I love finding new recipes, plus its a great way to warm up and get more veggies in our diet too!
This recipe is a twist on chicken noodle soup, it has a creamy element that makes it so delicious. If you're experiencing subzero temps like most of us on the East Coast, give this recipe a try and warm up!
Creamy Chicken Noodle Soup
Ingredients
1 tbsp. butter
1/2 medium yellow onion
3 sliced large carrots
2 stalks sliced celery
2 minced garlic cloves
1/4 cup AP flour
1 tsp. dried oregano
Salt & pepper
1 tbsp. herbs de provence
8 cups low-sodium chicken broth
1 russet potato, peeled and diced
2 cups cooked chicken (roughly chopped)
1 cup half and half
3 cups uncooked wide egg noodles
Instructions
Heat the butter in a large dutch-oven-style pot or stockpot on medium heat. Add in the onion, celery, carrots and garlic. Cook for about 5 minutes and sprinkle liberally with salt and pepper. Add in the oregano, herbs de provence and stir well to coat.
Sprinkle in the flour, stirring thoroughly to coat the veggies. Cook for 2-3 minutes until the flour no longer looks raw. Add in the broth and potatoes then increase the heat to high and bring the soup to a boil. Allow to boil vigorously for about 3 minutes, then reduce it to a simmer, partially cover the pot and let it simmer for 25 minutes, stirring occasionally.
Taste the soup to check for seasoning then add in the chicken and half and half. Stir well to combine before adding in the noodles. Cook for 10 minutes on a simmer until the noodles are tender and the soup has thickened slightly.
Serve warm!
Note: For leftovers, just reheat with a bit more chicken broth as this soup can get really thick in the fridge due to the noodles.
Recipe adapted from Sally's Baking Addiction
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