Creamy Chicken Noodle Soup

Submitted by Serranian

"I wasn't feeling too well today and needed something simple, hearty and warm to perk me up and this is what I came up with! It's nice and creamy - a nice change from regular chicken noodle soup"

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 709.77 ml water
• 473.18 ml milk
• 29.58 ml butter, softened
• 29.58 ml flour
• 1 large chicken breast
• 29.58 ml butter or 29.58 ml oil
• 354.88 ml noodles or 354.88 ml pasta, of your choice (I use egg noodles)
• 354.88-473.18 ml diced vegetables (carrots, green beans, potatoes, rutabaga, onion, garlic, etc.)
• 9.85 ml seasoning, of your choice (I like a mixture of parsley, basil, sage, and rosemary)
• 2-4 bouillon cubes (to taste)
• salt and pepper

directions

1. Mix the softened butter and flour together thoroughly and set aside.
2. Dice the chicken breast fairly small and brown in a dutch oven over medium high heat using the 2 tbs of oil or butter.
3. Remove the chicken and set aside.
4. Add the vegetables to the dutch oven and saute for 2-3 minutes.
5. Add the water, milk, and boullion cubes and bring to a rolling boil.
6. When the liquid comes to a boil, add the noodles and simmer over medium heat until the noodles and vegetables are almost tender.
7. Add the chicken back to the pot along with the seasonings.
8. Take a half cup or so of the hot liquid and add it to the flour/butter mixture and mix thoroughly.
9. Add the mixture back to the pot, stirring constantly.
10. Simmer for 5 more minutes or so until the soup is thickened to your liking.
11. Season with salt and pepper to taste and serve with crusty Italian bread.

Reviews

[berry271]

Yummy suggestion, but definitely more of a guideline than a recipe as it allows so much variation. Ours turned out well, kind of a "Creamy Italian Chicken and Pasta Soup" because of what we had on hand. I think this was the first time I used this method of thickening a cream soup. Usually I start with a roux. It was good to try this method, and probably I think it's a little quicker this way, but I think I prefer the results you would get starting with a roux.

 

[Kittyface]

I actually really like how versatile the recipe is set up. I was looking for something easy to use up some food in my kitchen and this was perfect. Also, very delicious! I added a dash of tabasco for an extra kick.

 

[Hollie Doll]

Was in the mood for some hearty chicken soup and this was great. I used frozen veggies and a large can of chicken, but made no other changes. Thanks for a great recipe.

 

[Barb Fox]

Very good, I used the broth from a boiled chicken instead of the water and boullion. Pretty simple to do. The whole family liked it!!