Creamy Chicken Noodle Soup
Craving chicken pot pie, but don’t have time? Stir this easy soup together. All the flavors of chicken pot pie, but it’s made with noodles instead of pastry.
Ingredients
- 1 cup chopped carrot
- 3/4 cup frozen whole kernel corn
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 2 tablespoons butter
- 1 1/2 teaspoons poultry seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 3 cups chicken broth
- 2 cups uncooked wide egg noodles (about 3 1/4 oz.)
- 2 cups cold whole milk
- 1/3 cup all-purpose flour
- 2 cups shredded or chopped rotisserie chicken breast (about 8 oz.)
- 2 ounces reduced-fat cream cheese, cut into pieces
Nutrition Information
Serving size: 5 servings
Calories: 320
Carbohydrate: 27g (9%)
Protein: 24g (48%)
Total Fat: 13g (20%)
Saturated Fat: 7g (35%)
Trans Fat: 0g
Cholesterol: 75mg (25%)
Sodium: 760mg (32%)
Dietary Fiber: 2g (8%)
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
In Dutch oven cook carrot, corn, celery and onion in butter until tender. Stir in poultry seasoning, salt, garlic powder and pepper.
Stir broth into vegetable mixture. Bring to boiling. Stir in noodles. Return to boiling. Reduce heat. Simmer, covered, about 10 minutes or until noodles are al dente.
Whisk together cold milk and flour. Stir into noodle mixture. Bring to boiling. Reduce heat. Simmer, uncovered, for 2 minutes, stirring constantly.
Stir chicken and cream cheese into vegetable mixture. Cook and stir over low heat until cheese melts. Ladle into bowls to serve.
No Reviews
