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!
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)
Directions
- 1
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.
- 2
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.
- 3
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.