Homemade recipe for a delicious and easy Creamy Chicken Noodle and Vegetable Soup. This soup makes the best comforting meal. Get it on the table quickly by using ready-made chicken broth and leftover roast chicken.
1cupdry pasta of your choice(I used spaghettini broken into small pieces)
¼cupbutter
¼cupflour
2cupsmilkI used 2%
¾cupfrozen peas
2cupsshredded cooked chicken
dash of nutmegoptional
chopped fresh parsleyoptional
Instructions
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.
Serve.
Notes
Leftover soup should be stored in an airtight food container in the refrigerator for up to 3 to 4 days.
Soup will thicken up once refrigerated. Reheat by adding more chicken broth or water while stirring soup on stove top over medium-low heat. Add enough broth or water until you have the desired consistency. Make sure to taste soup and adjust seasoning if necessary.