Creamy Chicken Noodle Recipe

Name: Creamy Chicken Noodle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dry medium egg noodles; 1 lb boneless skinless chicken breasts*; 1 1/2 Tbsp olive oil; 1 1/2 cups chopped yellow onion (1 medium); 1 1/3 cups chopped carrots (3 carrots); 1 1/3 cups chopped celery (3 stalks); 3 cloves garlic, minced; 2 (14.5 oz) cans low-sodium chicken broth; 3 Tbsp chopped fresh parsley; 2 bay leaves; Salt and freshly ground black pepper, to taste; 1/4 cup butter; 1/4 cup + 2 Tbsp all-purpose flour; 2 1/2 cups milk (I used 1%); 1/3 cup heavy cream

Servings: persons

2 cups dry medium egg noodles
1 lb boneless skinless chicken breasts*
1 1/2 Tbsp olive oil
1 1/2 cups chopped yellow onion (1 medium)
1 1/3 cups chopped carrots (3 carrots)
1 1/3 cups chopped celery (3 stalks)
3 cloves garlic, minced
2 (14.5 oz) cans low-sodium chicken broth
3 Tbsp chopped fresh parsley
2 bay leaves
Salt and freshly ground black pepper, to taste
1/4 cup butter
1/4 cup + 2 Tbsp all-purpose flour
2 1/2 cups milk (I used 1%)
1/3 cup heavy cream

1
Prepare noodles according to directions listed on package (note that you want the noodles to finish about the same time the soup is nearly finished cooking) and drain.
2
In a large pot, heat 1 1/2 Tbsp olive oil over medium heat. Add onion, carrot and celery and saute until tender, about 3 - 4 minutes, then add garlic and saute 1 minute longer. Add chicken broth, parsley, bay leaves and season with salt and pepper to taste. Add chicken breasts and bring soup to a boil over medium-high heat. Reduce heat to medium, cover with lid and allow soup to cook until chicken has cooked through, about 10 - 15 minutes longer (cook time will vary depending on thickness of chicken breasts). Remove chicken and allow to rest for 5 minutes, then shred into small bite size pieces.
3
Melt butter in a medium saucepan over medium heat, add flour and cook, stirring constantly, 1 1/2 minutes. While whisking slowly add in milk and whisk vigorously to smooth lumps (it will take a lot of whisking to smooth since this is a lighter roux - lesser ratio of butter to flour). Whisk in cream and bring mixture to a boil, stirring constantly. Pour milk mixture into soup mixture and return chicken to soup along with cooked noodles and stir. Serve warm with fresh bread or crackers if desired.
4
*If using thicker breasts, slice in half through thickness of breasts so they cook faster and more evenly.

1144

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups dry medium egg noodles, 1 lb boneless skinless chicken breasts*, 1 1/2 Tbsp olive oil, 1 1/2 cups chopped yellow onion (1 medium), and more.

Yes, Creamy Chicken Noodle falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Chicken Noodle

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