This Creamy Chicken Noodle Soup totally hits the spot on a cold winter’s day. It’s hearty and comforting and easy to make. The entire family will love this soup!
- 4 tablespoons butter
- 1 1/4 cups chopped carrots
- 1 1/2 cups chopped celery
- 1 medium onion, diced
- 1 tablespoon minced garlic from a jar
- 1 carton chicken broth, 32 ounces. (I used Simple Truth Organic)
- 2 tablespoons fresh parsley, chopped
- 1 bay leaf
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 1/2 pounds chicken breast cut into bite-size cubes
- 3 tablespoons cornstarch
- 3 cups milk
- 6 ounces dry medium egg noodles
- Melt the butter in a dutch oven or large pot over medium heat. Add the carrots and saute for about 10 minutes until the carrots are slightly tender. Add the celery and onion and saute until the onions are translucent and the celery is tender about 5 minutes. Add the garlic during the last minute or so.
- Add the chicken broth, parsley, bay leaf, salt, pepper, and chicken. Bring the soup to a boil over medium-high heat and reduce to medium. Cover and cook until the chicken is cooked and tender, about 20 minutes. Remove bay leaf.
- Whisk the cornstarch into 1 cup of the milk and add to the soup with the remaining 2 cups of the milk. Stir soup over medium heat until slightly thickened, about 5 minutes. Turn off heat.
- Cook the egg noodles according to package directions and drain. Add to the soup and serve.
- Don’t cook the noodles until the soup is either done or almost done.
- You can cook the soup a day ahead of when you want to serve it, but don’t cook the noodles until right before serving it. This will prevent the noodles from absorbing all of the broth.
- If you refrigerate the leftover soup and it is a bit too thick the next day, (which is usually from the noodles soaking up the broth), just add a little bit of chicken broth or a broth and milk mixture to thin it down.
Keywords: creamy chicken noodle soup, chicken noodle soup, chicken soup, comfort food, soup recipes,