Creamy Chicken Noodle Soup
by Tanvi Parikh
Macros
- Total calories
- 426
- Protein
- 34 g
- Carbs
- 33 g
- Fat
- 17 g
- Fiber
- 3 g
- Sugar
- 7 g
- Cholesterol
- 140 mg
- Sodium
- 1054 mg
- Potassium
- 735 mg
- Vitamin A
- 5630 IU
- Vitamin C
- 3 mg
- Calcium
- 114 mg
- Iron
- 3 mg
- Vitamin D
- 4 IU
- Vitamin B12
- 0.5 µg
- Magnesium
- 60 mg
- Zinc
- 2 mg
Serves 4
Ingredients
- 2 tbsp Butter
- 2 stalks Celery (diced)
- 2 Carrot (medium, diced)
- ½ Yellow Onion (large, chopped)
- 57 g Unbleached All Purpose Flour
- 4 cup Chicken Broth (plus more as needed)
- 454 g Chicken Breast
- ¼ tsp Thyme (fresh)
- 1 cup Cream, Half & Half
- 2 cup Egg Noodles
Steps
Add the butter to a large pot over medium-high heat. Once melted, add the celery, carrots, and onions. Cook for five to seven minutes.
Add the flour and cook for one more minute, stirring.
Add the chicken broth and stir. Add the chicken breast, thyme, and cream. Bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes.
Stir in the noodles, cover, and cook for an additional six to eight minutes, or until the pasta is just al dente and the chicken is cooked through.
Remove the chicken, chop in bite sizes, then add it back. Adjust consistency with more broth as needed. Enjoy!
Tips
- Leftovers: Best enjoyed immediately. Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is equal to approximately two cups.
- More Flavor: Add garlic, salt and pepper.