Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

Amounts scale with servings. Pan size and cooking time may need adjusting for larger batches.

Ingredients

• 2 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• ¼ cup all-purpose flour
• 6 cups low-sodium chicken broth
• 2 cups cooked shredded chicken
• 5 oz egg noodles
• 1 cup whole milk
• ¾ tsp kosher salt
• ¼ tsp black pepper

Let’s make it

1. 1

   Melt the butter in a large pot over medium heat. Add onion, carrots, and celery and cook for 7 minutes, until the vegetables soften.

2. 2

   Sprinkle in the flour and stir for 1 minute. Slowly pour in the broth while stirring so the flour dissolves.

3. 3

   Add the chicken, salt, and pepper. Simmer for 8 minutes. Stir in the noodles and cook until tender, 6–8 minutes.

4. 4

   Lower the heat and stir in the milk. Warm through without boiling, until the chicken is 165°F. Taste and serve.