Creamy Chicken Noodle Soup
This Creamy Chicken Noodle Soup gets it's cream from evaporated milk. I know! Crazy right? But it won't curdle and you can use the fat free stuff. Your gonna rethink that can of evaporated milk in your pantry!
Servings 6
Calories 316kcal
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup sliced carrots
- 1 clove garlic
- 3 tablespoons flour
- 1 teaspoon dried oregano
- 2 teaspoons dried thyme
- 1/2 teaspoon poultry seasoning
- 40 oz of low sodium chicken broth or 3 14.5 oz cans
- 2 1/2 cups diced potato
- 2 cups cooked chicken or turkey - cubed
- 1 oz can evaporated milk - I use 2% but non fat works too. 12
- 1 cup frozen peas
- 2 cups egg noodles - I like No Yolks - Dumplings
Instructions
- Heat oil in Dutch oven or large soup pot. Add onion, carrot, celery and garlic. Saute 5 minutes. Sprinkle flour, oregano, thyme and poultry seasoning over vegetables; cook 1 minute.
- Stir in broth and potato. Bring to a boil and simmer 25 minutes or until potato is tender. Add chicken, milk, noodles and peas. Cook an additional 10 minutes or until noodles are tender.
Nutrition
Calories: 316kcal | Carbohydrates: 34g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 138mg | Potassium: 863mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3875IU | Vitamin C: 23.7mg | Calcium: 81mg | Iron: 5.3mg