Creamy Chicken Noodle Soup
 
Prep time
Cook time
Total time
 
A creamy twist on a classic soup.
Ingredients
  • 1 cup uncooked rotini (spiral) pasta*
  • ½ cup uncooked orzo pasta*
  • 2 cooked boneless, skinless chicken breasts, shredded
  • 1½ tablespoon olive oil
  • 1½ cups chopped onion
  • 10 baby carrots, chopped
  • ½ broccoli crown, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 3 teaspoons chopped dried parsley
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • ¼ cup butter
  • ¼ cup + 2 tablespoons all-purpose flour
  • 2½ cups skim milk
  • ⅓ cup heavy cream
Instructions
  1. Prepare noodles according to the package instructions.
  2. In a large pot, heat the olive oil over medium heat. Sauté the onions, carrots and broccoli until tender, about 3 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
  3. Add chicken broth, parsley, bay leaves and season with salt and pepper to taste. Bring to a boil, cover and simmer over medium heat for 10 - 15 minutes.
  4. In a saucepan, melt the butter over medium heat. Whisk in flour and continue to stir vigorously until the flour is combined with the butter.
  5. Slowly whisk in milk and continue to stir vigorously. Add heavy cream and bring the mixture to a boil.
  6. Pour the milk mixture into the soup mixture, add the chicken and noodles and stir to combine.
  7. Serve immediately.
Notes
*2 cups of spiral past may be used instead.
Recipe by The Little Chef at http://littlechefblog.com/creamy-chicken-noodle-soup/