Creamy Chicken Noodle and Vegetable Soup
Homemade recipe for a delicious and easy Creamy Chicken Noodle and Vegetable Soup.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion finely diced
- 2 cloves small garlic minced
- 1 cup sliced carrot
- 1 cup chopped celery
- Salt, pepper, dry oregano or thyme to taste.
- 6 cups chicken broth low sodium
- 1 cup dry pasta of your choice (I used spaghettini broken into small pieces)
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk I used 2%
- 3/4 cup frozen peas
- 2 cups shredded cooked chicken
- Dash of nutmeg optional
- Chopped fresh parsley optional
Heat butter and olive oil in a large pot.
Add onion, celery and carrot and cook stirring for about 3 minutes, add garlic and cook for one more minute.
Add salt, pepper and dried oregano or thyme.
Add chicken broth and bring to a boil.
When soup is boiling add uncooked noodles and cook for approximately 8 minutes.
Meanwhile in a small saucepan, over medium heat, melt butter and add flour, stir the mixture constantly for about 3 minutes.
Slowly add the milk to the flour and butter mixture, whisking constantly until the milk comes to a boil.
Pour the creamy milky mixture into the soup, stir, reduce heat and simmer until slightly thickened, about 2 minutes.
Stir in the shredded chicken and peas and simmer for 1 more minute.
Adjust seasoning, add a dash of freshly grated nutmeg and a sprinkling of chopped parsley if desired.
Calories: 587kcal | Carbohydrates: 54g | Protein: 20g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 61mg | Sodium: 347mg | Potassium: 686mg | Fiber: 5g | Sugar: 33g | Vitamin A: 4090IU | Vitamin C: 10.7mg | Calcium: 61mg | Iron: 2.9mg