Description
A comforting chicken noodle soup with mixed vegetables and a creamy base.
Ingredients
Scale
- 12 oz egg noodles
- 2–3 cups cooked chicken, shredded or diced
- 1 (16-ounce) bag frozen mixed vegetables (peas, carrots, corn, green beans)
- 4–5 cups chicken broth (start with 4 cups)
- 1 cup whole milk or half-and-half
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 small-medium yellow onion, finely diced
- 2–3 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon poultry seasoning
- 1 tablespoon chicken bouillon
- ½ teaspoon paprika
- Salt and black pepper (or ¼ tsp white pepper) to taste
- ½ cup shredded cheese (sharp cheddar or Gruyere), optional
- Fresh parsley or chives, for garnish (or lemon juice)
Instructions
- In a large pot, melt butter over medium heat. Add the diced onion and minced garlic, sauté until softened.
- Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually add chicken broth, stirring constantly until thickened.
- Add egg noodles, cooked chicken, mixed vegetables, thyme, rosemary, bay leaf, poultry seasoning, chicken bouillon, paprika, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for about 10 minutes or until noodles are tender.
- Add whole milk or half-and-half and stir well. If using, add shredded cheese until melted.
- Remove the bay leaf before serving. Garnish with fresh parsley or chives.
Notes
- This soup can be made ahead of time and reheated. The noodles may absorb some broth, so adjust with extra broth or milk when reheating.
- For a gluten-free option, substitute the egg noodles and flour with suitable alternatives.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 60mg