I don’t know what it is but the moment anyone in my family says they are sick, I immediately jump on the orange juice and chicken soup bandwagon. Well, last weekend, my husband came down something for the millionth time this year. I said I would go to the store that night.
I’m not a huge fan of broth noodle soup because after reheating it several times you don’t have any broth left. And it usually lacks flavor. However, I wanted something creamy and thick and comforting. This was it!
My boys and my mister have loved it – and my mister is all better. So, was it the chicken noodle soup, who knows? But, I know it didn’t hurt!
Creamy Chicken Noodle Soup
Recipe type: soup
Thick and creamy chicken noodle soup
- 7-8 cups homemade chicken broth
- 2-3 cups rotisserie chicken, cubed or shredded
- ½ white onion, finely chopped
- 1 bag frozen peas and carrots (do not thaw)
- 2 T unsalted butter
- 3 cups of medium egg noodles, (measure out 3 cups dry before cooking)
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy whipping cream (or half and half, or more milk)
- generous amounts of salt and pepper (remember you can always add but you can't take away)
- In a dutch oven, saute onion and frozen peas and carrots over medium heat with the 2 T of butter for about 5 minutes.
- Add in liquid and bring to a boil.
- Add in noodles. Cook until al dente.
- In a small sauce pan, heat butter and flour, whisking vigorously until all the flour is mixed in and the butter is melted. Add in milk and cream.
- It will thicken as it stands.
- When the noodles are done, add in chicken and cream mixture.
- Let sit for a few minutes off heat. Serve with bread or a side salad.
- This soup does get thicker as it sits in the fridge a while. Leftovers are more like a casserole. So yummy.