Homestyle Chicken Noodle Soup

Homestyle Chicken Noodle Soup puts chicken broth, frozen egg noodles and diced carrots at the center of a chicken recipe and finishes in about 45 minutes, enough for 6 to 8 servings.

• Yield 6 to 8 servings
• Ready in 45 minutes
• Prep 20 minutes
• Cook 25 minutes

Ingredients

• 10 cups chicken broth
• 16 ounces frozen egg noodles
• 1 1/2 cups diced carrots
• 1 cup diced celery
• 1/2 cup diced onions
• 1 bay leaf
• 1 teaspon dried parsley
• 1/4 teaspoon salt
• 3 tablespoons olive oil
• 3 tablespoons butter
• 1/4 cup + 2 tablespoons flour
• 1 cup milk
• 3 to 4 cup cooked, chopped chicken

Instructions

1. For the soup, in a large pot, add the broth and bring to a simmer. Stir in the frozen egg noodles and simmer for 10 minutes.
2. Add the diced carrots, celery, onions, bay leaf, parsley, and salt. Cover the pot, fully or partially, and simmer for 10 to 15 minutes, until the noodles and veggies are tender, stirring now and then to make sure the noodles aren't sticking.
3. For the roux, while the soup simmers, in a small saucepan, add the olive oil and butter and cook on medium heat until the butter is melted. Add the flour and whisk to combine until a smooth paste forms. Remove from the heat.
4. Add the milk to the soup and heat through. While stirring, scrape the roux into the soup and cook, stirring or whisking constantly, over medium heat until the soup has thickened slightly, 5 to 7 minutes.
5. Stir in the chicken, season to taste with salt and pepper (this is important for flavor!) and heat through.
6. Remove the bay leaf. Serve immediately or keep warm until ready to serve. The soup will thicken more as it cools.

Loosen a leftover bowl with a splash of water when you reheat it.