Creamy Chicken Noodle Soup
- Michelle Thomas
- Sep 6, 2017
- 1 min read
As the weather starts turning colder and rainy, most of us turn to warm, filling comfort foods. If you are like me, you want filling, but not overly calorie laden. I decided to experiment with a timeless classic, chicken noodle soup, and was met with rave reviews. This would be perfect for a cold night in or to deliver to an ill or house-ridden family member or friend during the cold winter months.
Ingredients
* 1/2 stick of unsalted butter * 3 tbsp all-purpose flour * 4 cups fat free half and half * 7 cups reduced sodium chicken broth * 1 red onion, chopped * 4 stalks celery * 1 bag of baby carrots * 2 tsp garlic powder * 3 to 4 sprigs thyme * 1 rotisserie chicken, shredded * 1 bag wide egg noodles * salt and pepper to taste
Directions
In large stockpot, melt butter over medium heat. Add in flour and stir continuously 5 minutes, add in 2 cups of half and half slowly stir another 3 minutes.
Next add in chicken broth and dash of salt and pepper along with garlic powder. Dice onion, celery and carrots and add to pot. Shred chicken and put chicken, thyme and pasta to pot.
Bring to boil, about 10 minutes. Simmer 20-30 minutes, add salt and pepper to taste. Remove thyme stems before serving.
I hope you enjoy this warm, rainy weather treat as much as my loved ones did.