Creamy Chicken Noodle Soup
The best easy creamy chicken noodle soup from scratch. A healthy version thickened with evaporated milk. Shredded chicken keeps it fast!
Prep: 10 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 8 servings
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 carrots peeled and chopped
- 3 celery stalks diced
- ½ yellow onion chopped
- 1 teaspoon minced garlic
- ⅓ cup all-purpose flour
- 8 cups low-sodium chicken stock
- 3 cups cooked shredded chicken*
- 2 ½ cups uncooked egg dumpling noodles
- 12 ounces evaporated skim milk
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- Crushed tortilla chips, or shredded pepper jack cheese, and cilantro, optional for serving
Instructions
- Heat oil over medium-high heat in a large stockpot or Dutch oven. Sauté the carrots, celery, and onion until beginning to soften, about 7 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over the vegetables and cook for 1 minute, stirring continually.
- Slowly stir in the broth and bring to boil. Reduce heat and simmer, partially covered, for 10 minutes.
- Add the chicken, noodles, evaporated milk, salt, oregano, and pepper. Stir to combine. Cook the soup for 10 minutes, until the noodles are al dente.
- Serve warm, garnished with crushed tortilla chips, shredded cheese, and cilantro.
Notes
- *INGREDIENT NOTE: To cook the chicken in the Instant Pot instead, see this post for Instant Pot Chicken. To cook the chicken in the oven, see this post for Baked Chicken Breast.
- TO STORE: Refrigerate soup in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 8)Calories: 243kcalCarbohydrates: 23gProtein: 28gFat: 4gSaturated Fat: 1gCholesterol: 48mgFiber: 2gSugar: 8g
