Creamy Chicken Noodle Soup

I think many people have this idea that soup takes a long time to prepare and is not feasible for a quick family meal. This really could not be further from the truth. While certain soups do take a while (beef stew for example) many can be put together quickly and very easily. This creamy chicken noodle soup is one of my family’s favorite weeknight meals.

You can make this soup creamy as I have here, or for a more traditional clear broth soup, simply leave out the flour and milk.

Here’s how I make my creamy version:

Dice 2 large carrots, 1/2 a yellow onion, and 2 stalks of celery.

Add them into a pot where you have melted 2 tbs of butter. Saute everything together until the vegetables are slightly softened.

Add in 2 tbs of flour and cook for 2-3 minutes while stirring constantly.

Add in 7 cups of chicken stock slowly while stirring to incorporate the flour.

Season the soup with salt, pepper, turmeric, oregano, and thyme. Bring the soup to a boil.

Add in 2 cups of diced pre-cooked chicken (I like to use leftovers from my Classic Roast Chicken) and 1 cup of dried fusilli pasta.

Cook for 10 minutes stirring periodically.

Add in one cup of whole milk (or half and half for extra decadence), stir together and turn off the heat.

Top with spring onions if desired and serve!

IMG_4815

 

Creamy Chicken Noodle Soup

Ingredients:

  • 2 large carrots, diced
  • 1/2 a yellow onion, diced
  • 2 stalks of celery, diced
  • 2 tbs butter
  • 2 tbs flour
  • 7 cups chicken stock
  • Salt to taste
  • Pepper to taste
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/2 tsp turmeric
  • 2 cups of diced pre-cooked chicken (Check out my Classic Roast Chicken)
  • 1 cup dried fusilli pasta
  • 1 cup whole milk (or half and half for extra decadence)
  • Sliced spring onion for garnish

Directions:

For a traditional clear broth soup, don’t add in the flour or milk

Melt 2 tbs of butter in a large saucepan. Add in the diced vegetables. Saute everything together until the vegetables are slightly softened.

Add in 2 tbs of flour and cook for 2-3 minutes while stirring constantly.

Add in 7 cups of chicken stock slowly while stirring to incorporate the flour.

Season the soup with salt, pepper, oregano, turmeric, and thyme. Bring the soup to a boil.

Add in 2 cups of diced pre-cooked chicken (I like to use leftovers from my Classic Roast Chicken) and 1 cup of dried fusilli pasta.

Cook for 10 minutes stirring periodically.

Add in one cup of whole milk, stir together and turn off the heat.

Top with spring onions if desired and serve!

Creamy Chicken Noodle Soup

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