Скачать или смотреть Making Creamy Chicken Noodle Soup for dinner.

I really hate writing recipes so i got some help hahaha very pro right well this is my creamy chicken noodle soup recipe the noodles are just a basic egg noodle recipe of 1.5 c flour 1egg plus 1 yolk and a little bit of salt and water.

Creamy Chicken Noodle Soup Recipe

Serving Size:

Serves 6 (about 1.5 cups per serving)

Ingredients:

*For the Soup Base:*

2 tablespoons (30 ml) olive oil or butter
1 medium onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
8 cloves garlic, minced
1/3 cup (40 g) all-purpose flour
6 cups (1.5 liters) chicken stock or broth
2 cup (480 ml) heavy cream
1/2 teaspoon (2.5 ml) dried thyme or fresh
4 bay leaves
Salt and pepper to taste
1 teaspoon Smoked paprika

*For the Chicken and Noodles:*

2 cups (300 g) shredded cooked chicken (from a roasted chicken or freshly cooked)
3 cups (150 g) uncooked egg noodles

Instructions:

1. *Sauté Vegetables:*

Heat the olive oil or butter in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes, or until softened. Add the garlic and cook for an additional minute.

2. *Create the Roux:*

Stir in the flour, ensuring the vegetables are evenly coated. Cook for 1-2 minutes to eliminate the raw flour taste.

3. *Add Liquids:*

Gradually pour in the chicken stock while whisking continuously to avoid lumps. Bring to a simmer and allow the mixture to thicken slightly.

4. *Add Dairy and Seasoning:*

Stir in the milk, heavy cream, thyme, and bay leaves. Season with salt and pepper to taste. Let the soup simmer gently for 8-10 minutes.

5. *Cook the Noodles:*

Add the egg noodles and cook according to package instructions, usually 6-8 minutes. Stir occasionally to prevent sticking.

6. *Add Chicken:*

Stir in the shredded chicken and cook for another 2-3 minutes to heat through.

7. *Serve:*

Ladle the soup into bowls and serve warm. Garnish with fresh chives if desired.


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Nutritional Breakdown (Per Serving):

*Calories:* ~320 kcal
*Protein:* ~20 g
*Carbohydrates:* ~28 g
*Fat:* ~14 g
*Fiber:* ~2 g
*Sodium:* ~800 mg (varies based on stock used)