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Easy Creamy Chicken Noodle Soup

  • Prep 10 min
  • Total 35 min
  • Servings 8
  • Pinterest
    356
  • Print
    1K
  • Save
    400
  • Facebook
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  • Email
    80

A quick cooking, comforting soup that's guaranteed to warm your home on a chilly night. MORE + LESS -

Erin Clarke
April 18, 2017

Ingredients

1
tablespoon extra virgin olive oil
3
carrots, peeled and chopped
3
celery stalks, diced
1/2
yellow onion, chopped
1
teaspoon minced garlic
1/3
cup all-purpose flour
8
cups low-sodium chicken stock
3
cups chicken, cooked and shredded
2-1/2 cups uncooked egg dumpling noodles
1
can (12 oz) evaporated skim milk
1
teaspoon kosher salt
1/2
teaspoon dried oregano
1/2
teaspoon black pepper

To garnish

Crushed tortilla chips (can use Food Should Taste Good™ Tortilla Chips Blue Corn)
Shredded pepper jack cheese
Chopped cilantro

Steps

Hide Images
  • 1
    Heat oil over medium-high heat in a large stockpot or Dutch oven. Sauté onion, carrots, and celery until beginning to soften, about 7 minutes. Add garlic and cook for 1 minute. Sprinkle flour over the vegetables and cook for 1 minute, stirring continually. Slowly stir in the broth and bring to boil. Reduce heat and simmer, partially covered, for 10 minutes.
  • 2
    Add the chicken, noodles, evaporated milk, salt, oregano, and pepper. Stir to combine. Cook soup for 10 minutes, until noodles are al dente.
  • 3
    Serve warm, garnished with crushed tortilla chips, shredded cheese, and cilantro.

Expert Tips

Use leftover or store-bought rotisserie chicken for even faster prep.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
Easy and ready in no time, you'll want to make a huge pot of this rich, creamy chicken noodle soup.This chicken noodle soup is like a pair of fuzzy slippers waiting for you at the end of a long day. It’s cozy, comforting, and encourages you to put your feet up as quickly as possible. I’ve been battling a stomach bug off and on for the past month, so I was in desperate need of a dish that required minimal prep work but would deliver maximum comfort. This soup is everything I could have hoped for: warm, flavorful, and ready in a hurry. The secret to this soup’s speed is a few ready-made ingredients. Store-bought rotisserie chicken is both faster and more flavorful than cooking raw chicken in with the soup, evaporated milk gives the broth a velvety richness without the fuss of making a cream-sauce base, and quick-cooking dumpling noodles can be added right into the pot. The soup begins with a quick sauté of the veggies, then simmering the broth and adding the remaining ingredients for a 10-minute bubble. While the soup cooks away, it’s time for the fun part – the toppings! Every good soup deserves a bit of bling, so our soup is dressed to impress with crunchy tortillas chips, spicy shredded pepper jack cheese, and fresh cilantro. I love the extra texture and flavor that each provides. Whether you need a quick meal between holiday shopping runs, a cozy dish to warm you on a cool evening, or some old-fashioned soup to help kick your cold, this soup has you covered. Bring a big spoon!

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