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"Not so Sick" Creamy Chicken Noodle Soup

"Not so Sick" Creamy Chicken Noodle Soup

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What You Need
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1 serving
Original recipe yields 1 serving
8 cups chicken broth
1 cup whole milk
3/4 cup sliced carrots
1/2 cup sliced celery
1/3 cup chopped onion
1 clove garlic, minced
1/2 tsp crushed dried marjoram leaves
1/2 tsp each salt & pepper
2 cups diced cooked chicken (I use rotisserie)
6 oz med egg noodles (I use Rheames)
1/2 cup half-and-half
1/4 cup all purpose flour
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Let's Make It
In a 6 quart stock pot, stir together broth, milk, carrot, celery, onion, garlic, marjoram, salt & pepper.
Over medium heat, cook for 15 minutes or until veggies are crisp-tender. Add chicken and noodles. Cook for 10-20 minutes or until noodles are almost done.
In a cup, stir together half-and-half, and flour until smooth. Stir into soup mixture. Stirring over med-high heat, boil for approx. 3 min.
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