Creamy Chicken Noodle Soup
Creamy Chicken Noodle Soup is a fantastic comfort food recipe that comes together in one pot in less than an hour and is filled with creamy textures and rich flavors. A creamy broth using Hiland Dairy Heavy Cream filled with chicken, carrots, celery and old school egg noodles. Your family will love this simple recipe!
Recipe and image compliments
of Laura from Lolo’s Home Kitchen
-
Prep Time
25 Minutes -
Cook Time
30 Minutes -
Servings
6
Ingredients
- 1-2 Tablespoons Olive oil
- 1 Tablespoon Butter
- 2 sticks celery, diced
- 2 medium size carrots, peeled and diced
- ½ yellow onion, diced
- 1 Tablespoon Minced Garlic
- ¼ cup Flour
- 4 cups Chicken Broth
- ¼ teaspoon Italian Seasoning
- 1 ½ cups chicken, cooked and shredded (rotisserie)
- 1 cup Hiland Dairy Heavy Cream
- 2 cups Wide Egg Noodles
- Salt and pepper to taste
- Chopped Parsley, optional
Directions
- In a large pot on medium high heat, add a long drizzle of olive oil and 1 Tablespoon butter. Once melted and heated, add the chopped onions, carrots and celery to the pot. Stir and sauté for about 4 minutes until softened.
- Add the 1 Tablespoon minced garlic, stir together and cook for another minute. Sprinkle ¼ cup flour over top and stir to coat the veggies. Cook for one minute.
- Pour the 4 cups of chicken broth into the pot and stir until the flour is dissolved. Add the ¼ teaspoon Italian Seasoning, 1 ½ cups shredded chicken and stir together.
- Add 1 cup of Hiland Heavy cream and stir all together. Bring to a simmer, turn heat to low and cover the pot with a lid. Cook for 10 minutes.
- Remove the lid and add the 2 cups of egg noodles, stir together. Cover with the lid again and cook for another 8 minutes.
- Remove the lid, stir and add salt and pepper. Taste test and add more if needed. Add chopped parsley at the end if desired.
- Serve right away with bread and crackers or a side salad. Enjoy!
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