Creamy Chicken Noodle Soup

Name: Creamy Chicken Noodle Soup
Total time: 45 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 1 tablespoon extra-virgin olive oil; 3 carrots (peeled and chopped); 3 celery stalks (diced); 1/2 yellow onion (chopped); 1 teaspoon minced garlic; 1/3 cup all-purpose flour; 8 cups low-sodium chicken stock; 3 cups cooked shredded chicken*; 2 1/2 cups uncooked egg dumpling noodles; 12 ounces evaporated skim milk; 1 teaspoon kosher salt; 1/2 teaspoon dried oregano; 1/2 teaspoon ground black pepper; Crushed tortilla chips, (or shredded pepper jack cheese, and cilantro, optional for serving)

The best easy creamy chicken noodle soup from scratch. A healthy version thickened with evaporated milk. Shredded chicken keeps it fast!

⏱️ 45 min 🔪 Prep: 10 min 🔥 Cook: 30 min 📊 Medium ⭐ 5.0 (17) 👁️ 27 views

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Foto: Well Plated

Ingredients

8 servings

1 tablespoon extra-virgin olive oil
3 carrots (peeled and chopped)
3 celery stalks (diced)
1/2 yellow onion (chopped)
1 teaspoon minced garlic
1/3 cup all-purpose flour
8 cups low-sodium chicken stock
3 cups cooked shredded chicken*
2 1/2 cups uncooked egg dumpling noodles
12 ounces evaporated skim milk
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
Crushed tortilla chips, (or shredded pepper jack cheese, and cilantro, optional for serving)

Steps

Heat oil over medium-high heat in a large stockpot or Dutch oven. Sauté the carrots, celery, and onion until beginning to soften, about 7 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over the vegetables and cook for 1 minute, stirring continually.
Slowly stir in the broth and bring to boil. Reduce heat and simmer, partially covered, for 10 minutes.
Add the chicken, noodles, evaporated milk, salt, oregano, and pepper. Stir to combine. Cook the soup for 10 minutes, until the noodles are al dente.
Serve warm, garnished with crushed tortilla chips, shredded cheese, and cilantro.