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Creamy Chicken Noodle Soup
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Creamy Chicken Noodle Soup

45 minServes 6Nutri-Score C€€
from @britscookin47 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken breast (diced)Meat600 g
  • butterDairy40 g
  • onion (diced)Produce1 piece
  • carrots (peeled and sliced)Produce3 pieces
  • celery stalks (sliced)Produce3 pieces
  • garlic (minced)Produce3 pieces
  • flourPantry30 g
  • chicken stockPantry1.2 litres
  • milkDairy240 ml
  • egg noodlesGrains200 g
  • dried thymeSpices2 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • parsley (chopped)Produce10 g

per serving

Nutrition

303kcal

Carbs
29 g
Proteins
26 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • wooden spoon

step by step

Method

  1. Sauté the vegetables

    • Melt the butter in a stockpot over medium heat.
    • Add the onion, carrots and celery and cook until softened.
    • Stir in the garlic and cook until fragrant.
    Step 1

  2. Cook the chicken

    • Add the chicken breast and cook, stirring, until it is no longer pink on the outside.
    • Season with the thyme, salt and black pepper.
    Step 2

  3. Thicken and simmer

    • Sprinkle the flour over the pot and stir to coat everything.
    • Pour in the chicken stock gradually, stirring, then bring to a simmer.
    • Add the egg noodles and simmer until tender.
    Step 3

  4. Make it creamy

    • Lower the heat and stir in the milk.
    • Simmer gently until the soup thickens slightly, without boiling.
    Step 4

  5. Finish and serve

    • Taste and adjust the seasoning.
    • Ladle into bowls and scatter with the parsley.
    Step 5
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