Creamy Chicken Noodle Soup

When the weather starts getting colder, we crave soup. There's something so comforting about making soup from scratch. And it's so easy. Do your family a favor and make this soup. It's nothing like anything you will get in a can! This soup has a rich flavor and is very hearty. I hope you enjoy this as much as we did!








Creamy Chicken Noodle Soup

1 tbsp olive oil
1 cup celery, finely chopped
1/4 cup carrots, finely chopped
1/4 cup onion, finely chopped
2 chicken breasts, cooked & shredded
8 ounces fusilli noodles, cooked "al dente" & drained
7 cups chicken broth
1/2 tsp dried marjoram
1/2 tsp garlic powder
1/2 tsp ground black pepper
1 bay leaf
1 tbsp dried parsley
5 tbsp butter
5 tbsp flour
2 cups milk

In a large stock pot, saute the celery, carrots, and onions in olive oil for about 2 minutes.

Add chicken, chicken broth, marjoram, garlic powder, black pepper, bay leaf, and parsley. Simmer for 30 minutes. Remove the bay leaf.

In a separate saucepan, melt the butter over medium-low heat. Whisk in the flour, stirring constantly until thick, about 1 minute.

Slowly stir in the milk, whisking constantly to avoid lumps. Continue stirring over medium-low heat until thick, about 4 minutes.

Stir the milk mixture into the stockpot, add the noodles, and cook soup until heated through. Hmm, hmm good!

Makes about 4-6 servings


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