Content made on EatHealthy104
Everything comes together in just under 45 minutes, especially if you use rotisserie chicken or a pressure cooker (on the side) to cook the chicken. This recipe is great for those times when you need to make dinner in a hurry, or when you need a warm bowl of comfort after a long chaotic day.
SOUP. In a large stock pot or Dutch oven set over medium heat, melt 1 tablespoon of butter. Add carrots, celery and onion, saute until tender, about 5 minutes. Pour in broth and water, bring mixture to a boil. Add seasonings, then the egg noodles. Boil for 15 minutes.
ROUX. Meanwhile, in a medium skillet set over medium heat, add 3 tablespoons of butter. Whisk in flour and cook, whisking constantly for 1-2 minutes or until it turns a pale golden brown. Slowly pour in the milk and cream, whisking until a smooth paste forms. This creates a roux and acts as a thickening agent which makes it nice and creamy. Carefully whisk mixture into the large pot.
CHICKEN. Add shredded chicken and continue cooking for 5 minutes. Remove from heat once egg noodles are tender.
GARNISH. Sprinkle with freshly chopped parsley, if desired.
A FEW THINGS TO NOTE…
If you want to bulk it up a bit, you can always add MORE VEGGIES. Corn, peas and mushrooms are all great options! Or keep it simple and classic by adding extra carrots, celery and onion. You can’t go wrong!
To STORE this soup, place it in an air-tight container in the fridge for up to 3 days. Reheat on the stove or in the microwave until heated through.
We don’t recommend FREEZING this soup if the noodles are in it (the tend to get mushy). If you want to freeze it, cook as directed (without adding the noodles) and when reheating add the noodles to cook them.
Course: Soup Cuisine: American
Prep Time: 13 mins
Cook Time: 32mins
Total Time:45 mins
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, r4OR 2 cups rotisserie chicken, shredded
INSTRUCTIONS
- In a large stock pot or Dutch oven set over medium heat, melt 1 tablespoon of butter. Add carrots, celery and onion, saute until tender, about 5 minutes. Pour in broth and water, bring mixture to a boil. Add seasonings, then the egg noodles. Boil for 15 minutes.
- Meanwhile, in a medium skillet set over medium heat, add 3 tablespoons of butter. Whisk in flour and cook, whisking constantly for 1-2 minutes or until it turns a pale golden brown. Slowly pour in the milk and cream, whisking until a smooth paste forms. Carefully whisk mixture into the large pot.
- Add shredded chicken and continue cooking for 5 minutes. Remove from heat once egg noodles are tender. Sprinkle with freshly chopped parsley, if desired.
