It’s been cold lately. Really cold. And we’ve all been enjoying lots of hearty soups. This season, Creamy Chicken Noodle Soup has emerged as my family’s all-time favorite soup. (At least for now.) Luckily, it is simple to make and we almost always have the ingredients in the fridge or freezer. It’s perfect for a simple Sunday dinner, but quick enough to whip up for lunch.
Because it is a rather heavy soup, I suggest pairing with a crisp salad. That’s what we like to do.
Creamy Chicken Noodle Soup
5 Tbsp. butter
1/3 c. diced celery
1/2 c. diced carrot
1/2 c. diced onion
1/2 c. frozen peas
6 c. chicken broth
2-3 chicken bouillon cubes (optional)
2 c. egg noodles
2 c. diced cooked chicken
6 Tbsp. all-purpose flour
1/4 tsp. poultry seasoning
1 1/4 c. half-and-half
1/8 tsp. black pepper
Melt 1 Tbsp. butter in a large stock pot over medium heat. Saute carrots, onions, and celery until they are soft (about 5 min.) Add the chicken broth, bouillon (if using), chicken, and egg noodles. Bring to a boil then lower the heat, cover, and simmer for about 30 min., stirring occasionally. Add the frozen peas to the soup.
Mix the flour and poultry seasoning together in a small bowl. Set aside. Melt 4 Tbsp. of butter in a saucepan over medium heat. Add the flour mixture to the melted butter, a little at a time, stirring constantly until the roux is smooth. Slowly add the half-and-half, again just a little at a time, constantly stirring until there are no lumps and the mixture is slightly thickened. Stir the sauce into the soup. Add pepper to taste.