Homemade (Skinny!) Creamy Chicken Noodle Soup
- Prep 5 minutes
- Cook 30 minutes
- Total 35 minutes
Homemade (Skinny!) Creamy Chicken Noodle Soup is a soup recipe on Avoteb. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 1 Tbsp. olive oil
- 1 small white onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/3 cup flour
- 8 cups chicken broth
- 3 cups cooked shredded chicken
- 2 cups uncooked egg noodles or pasta (I used “wide” egg noodles)
- 1 (12 oz.) can evaporated skim milk
- 1 tsp. salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- (optional garnish) chopped fresh parsley
Method
Warm oil over medium-a hot burner in a large stockpot or Dutch oven. Cook onion, carrots, and celery for 7 minutes. Tip in garlic and cook for an additional minute. Scatter flour over vegetables, and cook and stir for an additional minute. Gradually mix in broth and bring to boil. Lower heat and let it bubble gently, partially covered, for 10-15 minutes.
Tip in remaining ingredients, and stir to combine. Leave for 10 minutes or until noodles are al dente. Salt with additional salt and pepper or seasonings if needed.
Plate warm, garnished with fresh parsley if desired.
