Easy Creamy Chicken Noodle Soup Recipe
By Published: February 1, 2014
- Yield: 6 to 8 servings
Ingredients
- 2 quarts chicken stock low-sodium
- 1 16-ounce package frozen peas and carrots
- 4 cups chopped chicken cooked
- 4 ounces egg noodles uncooked
- 1/2 teaspoon onion or garlic salt
- 1/4 teaspoon black pepper
- 2 cups milk
- 4 tablespoons all-purpose flour
- 2 tablespoons fresh parsley chopped
Instructions
- In a Dutch oven over medium-high heat, combine the stock, peas and carrots, chicken, noodles, salt and pepper. Cook 30 minutes. In a mixing bowl, whisk together the milk and flour. Slowly add 1/2 cup of the cooking liquid to the milk mixture and whisk briskly. Gradually add to the soup and reduce the heat to low. Simmer 10 to 12 minutes, stirring frequently. Serve warm.
