Creamy Chicken Noodle Soup
Old-Fashioned, creamy chicken noodle soup that is homemade, good for body and soul and ready in about 40 minutes. I was going to say 30 minutes but didn’t want to pressure you (totally doable in 30 minutes though!). Yup, you read that right; 30 – 40 minutes!
Originally posted on January 31, 2016 🙂
A recipe for Old-Fashioned, creamy chicken noodle soup that is homemade, good for body and soul and ready in about 40 minutes 🙂
This is what you’ll need
8 Cups Sodium-reduced chicken stock
5-6 Sprigs fresh thyme
½ tsp turmeric
½ tsp salt
¼ tsp pepper
2 Boneless, skinless chicken breasts
2 Large Stalks of celery, chopped
1 Large carrot, chopped
1 Medium onion, chopped
2 Cups Broad eggs noodles (Whole wheat preferably)
2 Cups milk (I used 1%)
2 tbsp (all purpose) whole wheat flour
This is how you make it
Using a large pot, combine the stock, thyme, turmeric, salt and pepper and bring it to boil.
Once the pot comes a boil, carefully add in the chicken breasts (which are left whole and raw at this point), the celery, carrot and onion; mix well.
Bring the pot back up to a boil and then drop it to a medium-low and cover with a tight-fitting lid.
Let the pot simmer for about 20 minutes, meanwhile whisk together the milk and flour, ensuring there are no lumps.
After the 20 minutes, remove the chicken breasts from the soup and leave them to rest on a cutting board.
Turn the heat up on the pot to medium (you want it rumbling a little) and add in the milk/flour mixture; mix well.
Once combined, add in the egg noodles and set the timer for about 8 minutes; you want the noodles cooked at al dente.
When the chicken is cool enough to handle, cut it up into large chunks (about one inch cubes) and return to the soup to warm through.
Once the timer is off and the noodles are cooked to (your) perfection then taste the soup and adjust seasoning.
Oh and remove the thyme sprigs!
Now at this point, the soup is ready to go but it can also simmer on medium-low for a few hours; your call!
Notes:
- Use whatever stock you have on hand but I really do recommend using sodium-reduced.
- You can use a ½ tsp dried thyme in place of the fresh thyme.
- White flour (all purpose) will work too.
- I let my soup simmer for a few hours because I love the smell of the soup cooking away on a cold winter day but I will use this recipe for a weeknight dinner too, mark my words!
Might I suggest
A fresh salad with my Red Wine Shallot Vinaigrette with Honey
as a side or …
Bruschetta
Other recipes you might like
Chicken and Dumpling Soup
Stracciatella Soup
Tomato – Tortellini Soup
Recipe card below⬇️⬇️⬇️
Creamy Chicken Noodle Soup
Ingredients
- 8 cups sodium-reduced chicken stock
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 Large stalks of celery , chopped
- 1 Large carrot , chopped
- 1 Medium onion, , chopped
- 2 cups Broad eggs noodles (Whole wheat preferably)
- 2 cups milk (I used 1%)
- 2 tbsp (all purpose) whole wheat flour
Instructions
- Using a large pot, combine the stock, thyme, turmeric, salt and pepper and bring it to boil.
- Once the pot comes a boil, carefully add in the chicken breasts (which are left whole and raw at this point), the celery, carrot and onion; mix well.
- Bring the pot back up to a boil and then drop it to a medium-low and cover with a tight-fitting lid.
- Let the pot simmer for about 20 minutes, meanwhile whisk together the milk and flour, ensuring there are no lumps.
- After the 20 minutes, remove the chicken breasts from the soup and leave them to rest on a cutting board.
- Turn the heat up on the pot to medium (you want it rumbling a little) and add in the milk/flour mixture; mix well.
- Once combined, add in the egg noodles and set the timer for about 8 minutes; you want the noodles cooked at al dente.
- When the chicken is cool enough to handle, cut it up into large chunks (about one inch cubes) and return to the soup to warm through.
- Once the timer is off and the noodles are cooked to (your) perfection then taste the soup and adjust seasoning.
- Oh and remove the thyme sprigs!
- Now at this point, the soup is ready to go but it can also simmer on medium-low for a few hours; your call!
Recipe Notes
- Use whatever stock you have on hand but I really do recommend using sodium-reduced.
- You can use a ½ tsp dried thyme in place of the fresh thyme.
- White flour (all purpose) will work too.
- I let my soup simmer for a few hours because I love the smell of the soup cooking away on a cold winter day but I will use this recipe for a weeknight dinner too, mark my words!