Creamy Chicken Noodle Soup
Creamy Chicken Noodle Soup is a crowd pleaser and even the pickiest eaters cannot resist the comforting aroma and satisfying taste of a good nourishing soup. This soup has a little extra creaminess added to make it extra delicious.
Servings: 6 servings
Ingredients
- 2 T butter
- 1 medium onion diced
- 2 carrots peeled and diced
- 2 celery ribs diced
- 1 large potato peeled and diced
- 1 t . chicken base or 1 chicken bouillon cube
- 1 qt . chicken broth
- 2 cups chopped cooked chicken breast
- 2 t . dried basil
- 1 t . salt
- 1/2 t . pepper
- 2 cups wide egg noodles
- 2 cups milk divided
- 1/3 cup all purpose flour
Instructions
- In a large dutch oven or heavy bottomed pot melt butter of medium high heat. Add onion, celery and carrot. Cook until slightly softened, about 5 minutes. Add in potato, chicken base, chicken broth, and basil.
- Cover, reduce heat and simmer for about 20 minutes or until the potato and carrot are tender. Add in chicken, salt and pepper, and egg noodles. Cook for 5-8 minutes or until the noodles are tender.Stir in 1 cup of milk, bring to a simmer.
- In a small bowl whisk together the remaining milk and flour and then slowly stir into the soup. Stir until soup thickens. Serve with crackers or crusty bread.