Lightened-Up Creamy Chicken Noodle Soup
Lightened-Up Creamy Chicken Noodle Soup
This lightened-up creamy chicken noodle soup has only 200 calories per serving!
How to Make Light & Creamy Chicken Noodle Soup
You need 1 big pot and a few staple ingredients.
Smidge of butter: Cook the onions, carrots, and celery in 1 Tablespoon of butter.
- Spices: Use blend of oregano, fresh thyme, fresh ground pepper, and salt. Paired with 2 cloves of garlic, this will be the most flavorful homemade chicken noodle soup you ever try!
- Flour or Cornstarch: Flour of cornstarch create a thick soup base.
- Milk or Half-and-Half: This is the magical ingredient turning your soup into the creamiest soup ever. Use 1 cup of milk, 1 cup of half-and-half, or 1/2 cup of heavy cream. If you want to make regular chicken noodle soup, replace the milk with more chicken broth.
- Potato: 1 medium potato is another magical ingredient because it makes the soup So creamy, hearty, and satisfying. It cooks down, which creates the creamiest soup consistency ever.
- Chicken: This recipe saves time because you can use store-bought shredded chicken. Pick up a small rotisserie chicken from the grocery store, shred it, and add it right into the soup. or you can boil chicken breasts or roast them with a little garlic and rosemary. To save time, shred the chicken the day before.
This lightened-up creamy chicken noodle soup has only 200 calories per serving. The potato adds heartiness to the soup and, as it cooks, makes the soup even creamier. Don't leave it out!
Yield: about 12 cups
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 10 minutes
Ingredients:
- 1 Tablespoon unsalted butter
- 3/4 cup chopped yellow onion (1/2 of a medium onion)
- 1 cup sliced carrots (1 and 1/2 large carrots)
- 1 cup sliced celery (2-3 stalks)
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour*
- 1/2 teaspoon oregano
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon fresh thyme*
- 1/2 teaspoon salt
- 8 cups chicken broth*
- 1 medium potato, peeled and diced (around 1 and 1/2 cups)
- 2 cups shredded roasted chicken*
- 1 cup fat free half-and-half or whole milk*
- 4 cups uncooked wide egg noodles*
Directions:
1. over medium heat, melt the butter in a large pot or dutch oven (4 quart or larger). add the onion, carrots, celery, and garlic. Saute for around 7 minutes or until the vegetables are soft. add flour, oregano, pepper, thyme, and salt. Stir and cook for 3 minutes.
2. Next, add the broth and potato. Give everything a quick stir, then increase the heat to medium-high. Bring the soup to a boil, without stirring, and boil for 3 minutes. Reduce the heat to medium-low, partially cover the pot, and allow to simmer for 25 minutes or until the potatoes have softened. Taste the soup. Does it need more seasoning like salt, pepper, etc? add some. add the chicken, milk/half-and-half, and noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened. once again, taste the soup and add more seasoning as desired. Serve the soup warm.
3. Cover and store leftovers in the refrigerator for up to 1 week. To reheat, simply pour into .....?????????????????????????????????
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