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Creamy Chicken Noodle Soup

  • 2 T butter
  • 1 T olive oil
  • 1 onion, diced
  • 1 1/2 c carrots, sliced
  • 1 1/2 c celery, sliced
  • 4-6 cloves garlic, minced
  • 1/3 c all-purpose flour
  • 8 c unsalted or low-sodium chicken broth
  • 1 T granulated chicken bouillon or cubes
  • 1 T dried parsley or 3 T fresh
  • 1 t dried oregano
  • 1 t dried basil
  • 1/2 t dried thyme
  • 1/2 t dried sage
  • 1/2 t ground cumin
  • 1/4 t red pepper flakes
  • 2 bay leaves
  • 2 1/2 c rotisserie chicken, shredded
  • 2 T cornstarch
  • 2 c half and half
  • 1/3 c freshly grated Parmesan cheese
  1. Melt 2 T butter and 1 T olive oil. Add onions, carrots, celery and saute for 4 minutes.
  2. Add garlic; saute 30 s.
  3. Sprinkle in flour and cook, stirring constantly, for 2 minutes to thicken.
  4. Add chicken broth, bouillon, all seasonings, 1/2 t salt, and bay leaves.
  5. Cover and bring to simmer on high heat.
  6. Reduce heat and simmer, covered, 12-15 minutes.
  7. Cook noodles separately.
  8. Whisk cornstarch and half and half until smooth, then stir into soup.
  9. Reduce heat to low.
  10. Stir in Parmesan cheese until smooth.
  11. Add shredded chicken.