Light Creamy Chicken Noodle Soup

We were only back in school for a week when I already had kids in my class dropping like flies.  Then, my own little lady caught a bad cold too.  Time for chicken noodle soup!  I adore my staple, broth-based chicken noodle soup, but was craving something a bit different.  

Perfect doesn't even begin to describe this soup.  Seriously.  I've tried various "light" versions of cream-based soups in the past, but none of them come close to this soup.  It even reheats like a dream and is just as perfect the next day.  My mister and I couldn't stop talking about how much we loved this - he said he likes it even more than chili and any other soups.  I hope you love it as much as we do!

Best dishes and yummy dreams!

xo,

Light Creamy Chicken Noodle Soup

Recipe:  Cooking Light - Oct. 1996

Printable recipe

Serves 6

2 tsp. olive oil

1 c. onions, sliced

1 c. carrots, diced

1 c. celery, diced

1 large garlic clove, minced

1/4 c. flour

1/2 tsp. dried oregano

1/4 tsp. dried thyme

1/4 tsp. poultry seasoning

6 c. low-sodium chicken broth

4 c. peeled and diced baking potatoes

1 tsp. salt

2 c. shredded chicken (rotisserie, or roasted)

1 c. evaporated skim milk

2 c. uncooked wheat egg noodles

Optional - fresh thyme or parsley

1.  In a large dutch oven, heat the olive oil and add the onions, carrots, and celery.  

2. When the vegetables are tender, add the garlic and stir for 2 minutes.

3.  Sprinkle the flour over the vegetables and add the oregano, thyme, and poultry seasoning.  Stir for another minute.

4.  Add the broth, potatoes, and salt and bring the soup to a boil.

5.  Reduce the heat, partially cover, and allow the soup to simmer for 25 minutes (or until the potatoes are tender). 

6.  Add the chicken, milk, and noodles and cook 10 minutes (or until noodles are tender).

7.  Sprinkle with fresh thyme or parsley. 

Enjoy!

My little kitchen helper :)

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Thanks for reading, loves xo