Creamy Chicken Noodle Soup Recipe
Get ready for a delightful twist on a classic food experience with Reames Frozen Egg Noodles in this scrumptious Creamy Chicken Noodle Soup. It's a collaboration that elevates your soup experience to a whole new level!
Servings: 6 servings
Calories: 342kcal
Ingredients
- 1 tbsp unsalted butter
- 3 carrots cut into cubes
- 3 stalks celery cut in half lengthwise and sliced
- 1 small onion diced
- 8 cup low-sodium chicken broth
- 2 cup water
- 1/2 tsp kosher sea salt
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/4 tsp paprika
- 1/4 tsp dried parsley
- 1/4 tsp thyme
- 1 (12 oz) bag Reames Frozen Egg Noodles
- 3 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 4 boneless skinless chicken thighs cooked and shredded, r4OR 2 cups rotisserie chicken, shredded
Instructions
- In a large stockpot or Dutch oven set over medium heat, melt 1 tablespoon of butter. Add the carrots, celery, and onion, and sauté until tender, about 5 minutes. Pour in the broth and water, and bring the mixture to a boil. Add the seasonings, then the egg noodles. Boil for 15 minutes.
- Meanwhile, in a medium skillet set over medium heat, add 3 tablespoons of butter. Whisk in the flour and cook, whisking constantly for 1-2 minutes or until it turns a pale golden brown. Slowly pour in the milk and cream, whisking until a smooth paste forms. Carefully whisk the mixture into the large pot.
- Add the shredded chicken and continue cooking for 5 minutes. Remove from heat once the egg noodles are tender. Sprinkle with freshly chopped parsley, if desired.
Video
Notes
- You can substitute 12 oz. of your favorite pasta for frozen egg noodles. Reduce cook time by 10 minutes.
- Corn, peas, and mushrooms are all excellent additions to this soup.
STORE the leftover Chicken Noodle Soup in an airtight container in the refrigerator; it will stay good for up to 3-4 days. Freezing is possible, but the cream and noodles may change texture upon thawing.
To REHEAT, gently warm the soup in a saucepan over medium heat, stirring occasionally to ensure even heating. If frozen, thaw in the refrigerator overnight before reheating.
Nutrition
Serving: 6serving | Calories: 342kcal | Carbohydrates: 16g | Protein: 24g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 119mg | Sodium: 419mg | Potassium: 726mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5840IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 2mg