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chicken noodle soup

A cozy and hearty chicken noodle soup perfect for a cold day. Loaded with tender chicken, vegetables, and noodles in a flavorful broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups dry wide egg noodles
  • 0.25 cup salted butter
  • 0.5 cup yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 0.33 cup all-purpose flour
  • salt to taste
  • 0.25 teaspoon pepper
  • 2 cans low sodium chicken broth (14.5oz cans)
  • 3 cups milk or half and half
  • 1 cup peas and carrots (cooked)
  • 2 pcs boneless, skinless chicken breasts (cooked and cut into bite-sized pieces)
  • 0.5 teaspoon dried rosemary (optional)
  • fresh parsley (chopped) for garnish

Method
 

Preparation Steps
  1. Cook egg noodles according to package directions. Drain and set aside.
  2. In a large pot over medium heat, melt the butter. Add the onion and cook until translucent and soft. Add garlic and cook for 1 more minute.
  3. Remove from heat and stir in flour. Add salt and pepper. Gradually add chicken broth and milk, stirring until smooth. Return to heat and bring to a boil, stirring constantly. Once it starts boiling, it foams up quickly so keep an eye on the stove.
  4. Add cooked noodles, peas and carrots, cooked chicken, and rosemary. Continue cooking until heated through.
  5. Sprinkle on fresh parsley for garnish, if desired.

Notes

Enjoy this comforting bowl of chicken noodle soup with fresh bread or crackers.