Creamy Chicken Noodle Soup
The perfect soup for a cold and story day. There is just something about homemade soup that feeds the body and the soul. I love this recipe for Creamy Chicken Noodle Soup because it is easy to make and tastes even better the second day. Whenever we pick up a rotisserie chicken from Costco, I always make this soup for my family. Another thing I love about this soup is that it freezes well and is great for those hectic nights when you do not have time or the desire to cook. It is really hard to feed your family healthy meals when you come home from work, but if you plan ahead and prep a little on the weekends, you can always have some hearty homemade food that is ready to go.
For this recipe you will need the following ingredients...
Ingredients:2 sticks celery, finely chopped
1- 12 ounce bag of crinkle carrots
1/2 medium onion chopped
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic minced
1/4 cup flour
4 cups chicken broth
1 tsp seasoning salt
1 tsp sugar
1 1/2 pounds rotisserie chicken with skin and bones removed
1/4 teaspoon Italian seasoning
1 1/2 pounds rotisserie chicken with skin and bones removed
1/4 teaspoon Italian seasoning
1 cup heavy whipping cream
8 ounce of linguine noodles(about 1/2 of a box)
Salt & pepper to taste
1 tablespoon fresh parsley, chopped
Directions:
1. Cook the celery, carrots, and onion with the butter & oil in a large soup pot over medium-high heat for 5-7 minutes.
2. Stir in the garlic and cook for about 30 seconds.
3. Stir in the flour and cook for about a minute.
6. Stir in the noodles and cover the pot again (lid slightly ajar) for a further 8-10 minutes. I like to stir it halfway just to ensure the noodles aren't sticking.
8 ounce of linguine noodles(about 1/2 of a box)
Salt & pepper to taste
1 tablespoon fresh parsley, chopped
Directions:
1. Cook the celery, carrots, and onion with the butter & oil in a large soup pot over medium-high heat for 5-7 minutes.
2. Stir in the garlic and cook for about 30 seconds.
3. Stir in the flour and cook for about a minute.
4. Pour in the chicken broth and stir until the flour has dissolved. Add in the seasoning salt, sugar, chicken, Italian seasoning and cream. Increase the heat to high and bring the soup to a slight boil. Cover the pot with the lid slightly ajar.
5. Reduce the heat so it is simmering gently. Let it cook for 15 minutes.
6. Stir in the noodles and cover the pot again (lid slightly ajar) for a further 8-10 minutes. I like to stir it halfway just to ensure the noodles aren't sticking.
7. Season the soup with salt & pepper to taste, and stir in the fresh parsley.
