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Creamy Chicken Noodle Soup

A heartwarming blend of tender chicken, vibrant vegetables, and egg dumpling noodles in a rich, creamy broth that comforts the soul.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons extra-virgin olive oil Essential for sautéing the vegetables and adds healthy fats.
  • 2 medium carrots, chopped Adds natural sweetness and color.
  • 2 stalks celery, diced Provides crunch and depth of flavor.
  • 1 large yellow onion, diced Enhances the base flavor.
  • 3 cloves minced garlic Adds aromatic richness.
  • 1 tablespoon all-purpose flour Thickens the soup for a creamy texture.
  • 6 cups low-sodium chicken stock Serves as the flavorful base.
  • 2 cups cooked shredded chicken Offers protein and heartiness.
  • 8 ounces uncooked egg dumpling noodles Provides a satisfying, chewy element.
  • 1 can evaporated skim milk Delivers a rich creaminess.
  • 1 teaspoon kosher salt Balances flavors.
  • 1 teaspoon dried oregano Adds a hint of herbal fragrance.
  • 1/2 teaspoon ground black pepper Offers spice and depth.
For Serving
  • 1 cup crushed tortilla chips For added crunch.
  • 1 cup shredded pepper jack cheese Optional topping.
  • 1/4 cup cilantro, chopped Optional garnish for freshness.

Method
 

Preparation
  1. Heat the oil. Warm extra-virgin olive oil over medium-high heat in a large stockpot or Dutch oven.
  2. Sauté the vegetables. Add chopped carrots, diced celery, and onion; sauté until beginning to soften, about 7 minutes.
  3. Add garlic. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle the flour. Evenly sprinkle all-purpose flour over the vegetables and cook for 1 minute, stirring continually.
  5. Incorporate the broth. Slowly stir in low-sodium chicken stock and bring to a boil.
Cooking
  1. Simmer the soup. Reduce heat and simmer partially covered for 10 minutes.
  2. Add remaining ingredients. Stir in cooked shredded chicken, uncooked egg dumpling noodles, evaporated skim milk, kosher salt, dried oregano, and ground black pepper.
  3. Finish cooking. Cook the soup for 10 minutes or until the noodles are al dente.
  4. Serve warm. Ladle the soup into bowls and garnish with crushed tortilla chips, shredded cheese, and cilantro if desired.

Notes

This soup can be made in advance and stored in the refrigerator for up to 3 days, or frozen for up to 3 months. Reheat gently on the stove.