Creamy Chicken Noodle Soup
This soup gets its creamy texture from a roux made by cooking flour and butter together before whisking in the broth and milk – this method thickens the soup without having to add a lot of heavy cream.
Ingredients
- 1 tbsp olive oil
- 3 1/2 tbsp unsalted butter, divided
- ~2/3 cup diced yellow onion
- ~1/2 cup diced carrot
- ~1/2 cup diced celery
- ~2/3 cup diced red bell pepper
- 1 tsp finely minced garlic
- 1/4 cup all-purpose flour
- 3/4 tsp dried thyme
- 3/4 tsp Italian seasoning
- 3/4 tsp chicken bouillon powder
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- Salt and pepper
- 3 cups chicken broth or stock
- 2 cups milk
- 4 oz spaghetti
- 2/3 cup frozen corn
- 2/3 cup frozen sweet peas
- 2/3 cup cooked chicken, shredded
- Fresh parsley, for garnish
Sauté the Vegetables
In a large pot over medium heat, melt 1 tablespoon of butter and the olive oil. Add the onion, carrots, celery, and bell pepper, and sauté for ~7-9 minutes, until the vegetables are tender. Add the garlic and sauté for ~30 seconds more.
Stir in the dried thyme, Italian seasoning, chicken bouillon powder, dried basil, and dried oregano, and season with salt and pepper to taste.
Make the Creamy Base
Move the vegetables to the sides of the pot and add the remaining butter. Once it’s melted, sprinkle in the flour and stir constantly for ~1 minute.
Pour in 1 cup of the chicken broth and whisk until it starts to thicken, about ~1 minute. Gradually pour in the remaining broth while whisking, then gradually add the milk. Bring the mixture to a gentle boil, stirring constantly, until it has thickened, about ~4-6 minutes.
Cook the Pasta and Finish
Once the soup is simmering, break the spaghetti into quarters and add it to the pot. Cook, stirring occasionally, for ~10 minutes, or until the spaghetti is al dente.
Stir in the frozen corn, frozen peas, and cooked chicken, and cook until everything is warmed through. Remove from the heat and season to taste with additional salt and pepper. Garnish with fresh parsley before serving.
Creamy Chicken Noodle Soup
Ingredients
- 1 tbsp olive oil
- 3 1/2 tbsp unsalted butter divided
- ~2/3 cup diced yellow onion
- ~1/2 cup diced carrot
- ~1/2 cup diced celery
- ~2/3 cup diced red bell pepper
- 1 tsp finely minced garlic
- 1/4 cup all-purpose flour
- 3/4 tsp dried thyme
- 3/4 tsp Italian seasoning
- 3/4 tsp chicken bouillon powder
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- Salt and pepper
- 3 cups chicken broth or stock
- 2 cups milk
- 4 oz spaghetti
- 2/3 cup frozen corn
- 2/3 cup frozen sweet peas
- 2/3 cup cooked chicken shredded
- Fresh parsley for garnish
Method
- Heat olive oil and 1 tbsp butter in large pot over medium heat.
- Sauté onion, carrots, celery, and bell pepper 7-9 minutes until tender.
- Add garlic, cook 30 seconds.
- Stir in thyme, Italian seasoning, bouillon powder, basil, oregano, salt and pepper.
- Push vegetables aside, melt remaining butter, add flour and cook 1 minute.
- Whisk in 1 cup broth until thickened, then add remaining broth and milk gradually.
- Bring to gentle boil, stirring until thickened, 4-6 minutes.
- Add quarter-broken spaghetti, cook 10 minutes until al dente.
- Stir in corn, peas, and chicken until heated through.
- Season to taste and garnish with parsley.
