Creamy Chicken Noodle Soup

Ingredients

• olive oil (for sautéing)
• 2 celery (finely diced)
• 2 carrots (cubed)
• 0.5 yellow onion (diced finely)
• 2 garlic cloves (minced)
• 1 tbsp butter
• 0.25 cup all purpose flour
• 2.5 cup chicken broth (Better Than Bouillon recommended)
• 0.5 cup water
• 0.5 cup half & half
• 2 rotisserie chicken drumsticks and thighs (shredded, dark meat preferred)
• 1 medium russet potato (diced 1/2 inch cubes)
• salt (to taste)
• 1 tsp Italian seasoning
• 1 cup egg noodles

Steps

1. 1

   In a large pot or Dutch oven, heat a little olive oil over medium heat.

2. 2

   Add the diced onion, celery, minced garlic, and cubed carrots to the pot.

3. 3

   Sauté the vegetables until the onion turns translucent and the vegetables begin to soften.

4. 4

   Add 1 tablespoon of butter to the pot and mix until fully melted.

5. 5

   Add 1/4 cup of all-purpose flour and mix well, cooking for a minute or two until you no longer see any dry flour.

6. 6

   Pour in the chicken broth, water, and half & half.

7. 7

   Give everything a good mix to ensure the flour is incorporated into the liquid.

8. 8

   Add the shredded rotisserie chicken and the diced potatoes to the pot.

9. 9

   Season with salt and 1 teaspoon of Italian seasoning.

10. 10

    Cover the pot and let the soup simmer until the potatoes and carrots are almost fully cooked.

11. 11

    Lastly, add in the egg noodles and continue to simmer on low until the noodles are fully cooked.

12. 12

    Serve warm and enjoy.

Notes

Using dark meat (drumsticks and thighs) from a rotisserie chicken is recommended for better flavor and texture in the soup. Better Than Bouillon is suggested for the chicken broth base.

Nutrition per serving

• main
• soup
• chicken
• comfort food
• easy
• dinner
• creamy