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
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.
Notes
Can be made ahead and reheated. Soup will thicken as it stands.