Creamy Chicken Noodle Soup


Creamy Chicken Noodle Soup


  • 3 Tablespoons unsalted butter
  • 1/4 cup minced Garlic
  • 1 cup diced carrots (1-2 large carrots)
  • 1 cup diced celery (2-3 stalks)
  • 2 clove Bay Leaves
  • 2 Tablespoons all-purpose flower
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh white ground pepper
  • 1/2 cup onion
  • 4 cups chicken broth (1 reccomended reduced sodium)
  • 4 cups Heavy Whipping Cream
  • 2 Cups shredded cooked chicken
  • 4 cups egg noodles (you can find thes in the frozen section)


  • Melt the butter in a large dutch oven over medium heat. Add the butter. Get it nice and melted.Add your garlic Add your flour (wisk for one minute). Add your heavy cream. Wisk as you addchicken broth and bay leaf. Bring to boil.
  • Add the carrots, celery, and green onion., Add in your cooked chicken. Let cook on medium heatfor 15 mimutes
  • Add egg noodles, salt, white pepper. Cook an additional 10 minutes until noodles are tender andsoup had thickened
  • To reheat, pour in a pot. Place on medium heat until warm. I reccomend adding more chickenbroth, as the noodles soak up the chicken broth when stored in the refrigerator.
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