Well, Billings, Montana (where I live) just ended a 198 hour-below-zero-streak. That’s right, for 7 days we did not have a positive temperature. And it wasn’t like -1 or -2… Most of the time it was in the negative teens, and it did get into the negative 20’s and 30’s!! It was FREEEEEZING! I’m glad to say we are finally back above zero. It is currently 19 degrees F. So warm. Haha.
I know other people all across the country have been having crazy cold temps, ice storms, blizzards, etc. My heart goes out to all those who are/ have been affected. In a small way, maybe this soup will help you out.
Creamy Chicken Noodle Soup is just what it says it is. Creamy. With noodles, and chicken. It’s like putting on a warm blanket for your insides. It’s delicious. It has some veggies in there, too. I’m not a fan of celery, plain. Or in big pieces. As in most of my recipes, here I dice it up small and then give it another rough chop before adding it to the pot.
I like to top my soup with Oyster Crackers. I love the contrast of the creamy soup with the crunch of the crackers. Yummy.
This soup is easy to make, only uses one pot, and reheats great as leftovers.
Serve it with some rolls, biscuits, toasty cheese bread, whatev.
Ingredients
- 1 cup diced carrots
- 1 cup finely diced celery
- 1 medium onion- diced
- 2 Tbs olive oil
- 3 Tbs butter
- 2 cloves garlic- minced
- 1/4 cup + 1 Tbs flour
- 5 cups chicken broth
- 4 cups diced chicken (2 large breasts, OR 3 medium breasts, OR 1.5 lbs)
- 1 tsp Italian Seasoning
- 1 tsp Oregano
- 1/4-1/2 tsp Cumin
- 1 cup heavy cream
- 2 heaping cups of egg noodles
- salt & pepper to taste
Instructions
- In a large pot, over medium-high heat, cook the diced chicken with 1 Tbs of the olive oil, and a sprinkle of salt and pepper. Once cooked through, remove the chicken to a bowl and set aside.
- In the same pot, add the remaining 1 Tbs of olive oil, add the diced carrots, celery, and onion. Cook over medium-high heat for 5-7 minutes. If they start to stick to the pan, you can add the butter.
- Add the butter, if you haven't already. Stir it into the veggies and let it melt. Add the garlic and cook another minute. Stir all the flour into the veggies so the flour coats them. Pour in the chicken broth. Stir occasionally to prevent sticking, and let the soup come to a boil.
- Once boiling, add the egg noodles and cook for 7-8 minutes. Reduce heat to a simmer and stir occasionally.
- After cooking the noodles are cooked add the cream, chicken, and all the remaining seasonings. Salt and pepper to taste. Let soup come back to a simmer, you can turn up the heat for that. Once simmering, remove from heat and serve.
- Top soup with oyster crackers, and fresh cilantro or parsley.
Notes
Store leftover soup in the fridge, in an air tight container. When reheating leftovers, you may need to add more water to get the right consistency back.
If you like soup- you might like these, too!
