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Creamy Chicken Noodle Soup

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This Creamy Chicken Noodle Soup is a comforting and rich twist on a classic, featuring Reames Frozen Egg Noodles. With tender chicken, vegetables, and a creamy broth, it’s perfect for a chilly day.

Ingredients

1 tbsp unsalted butter

3 carrots - cut into cubes

3 stalks celery - cut in half lengthwise and sliced

1 small onion - diced

8 cup low-sodium chicken broth

2 cup water

1/2 tsp kosher sea salt

1/2 tsp garlic powder

1/4 tsp ground black pepper

1/4 tsp paprika

1/4 tsp dried parsley

1/4 tsp thyme

1 (12 oz) bag Reames Frozen Egg Noodles

3 tbsp unsalted butter

1/4 cup all-purpose flour

1 cup whole milk

1/2 cup heavy cream

4 boneless skinless chicken thighs - cooked and shredded, or 2 cups rotisserie chicken, shredded

Instructions

  1. In a large pot, melt 1 tablespoon of butter over medium heat. Add the diced carrots, celery, and onion, and cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the chicken broth, water, salt, garlic powder, black pepper, paprika, parsley, and thyme to the pot. Bring the mixture to a boil, then reduce the heat to a simmer and cook for about 10 minutes.
  3. Stir in the Reames Frozen Egg Noodles and cook according to the package instructions (usually around 10 minutes) until the noodles are tender.
  4. While the noodles are cooking, melt 3 tablespoons of butter in a separate saucepan over medium heat. Add the flour and whisk continuously for 2-3 minutes to create a roux (a thick paste).
  5. Gradually add the milk and heavy cream, whisking constantly to prevent lumps. Continue to cook for 2-3 minutes until the mixture thickens.
  6. Once the noodles are done, add the creamy mixture to the soup and stir to combine. Add the shredded chicken and simmer for an additional 5 minutes, allowing the soup to thicken and the flavors to meld together.
  7. Taste and adjust seasoning as needed. Serve warm and enjoy!

Notes

  • Vegetarian Option: Use vegetable broth instead of chicken broth and replace the chicken with additional vegetables, like potatoes or mushrooms.
  • Spicy Twist: Add a pinch of cayenne pepper or a chopped jalapeño for heat.
  • Creamier Version: Add an extra 1/2 cup of heavy cream for a richer soup.
  • Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
  • Freezing: Freeze for up to 3 months. Let cool completely before transferring to an airtight container.
  • Dairy-Free Version: Use dairy-free butter and coconut or almond milk in place of whole milk, and skip the heavy cream or use a dairy-free alternative.

Nutrition

Find it online: http://recipesbyjanet.com/creamy-chicken-noodle-soup/