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A quick and easy recipe for a healthy creamy chicken noodle soup that's ultra comforting and tastes great leftover too!
Ingredients
1 tablespoon extra-virgin olive oil
3 carrots — peeled and chopped
3 celery stalks — diced
1/2 yellow onion — chopped
1 teaspoon minced garlic
1/3 cup all-purpose flour
8 cups low-sodium chicken stock
3 cups cooked shredded chicken*
2 1/2 cups uncooked egg dumpling noodles
1 can evaporated skim milk — (12 ounces)
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
Crushed tortilla chips, — shredded pepper jack cheese, and cilantro, optional for serving
Instructions
Heat oil over medium-high heat in a large stockpot or Dutch oven. Sauté the carrots, celery, and onion until beginning to soften, about 7 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over the vegetables and cook for 1 minute, stirring continually. Slowly stir in the broth and bring to boil. Reduce heat and simmer, partially covered, for 10 minutes.
Add the chicken, noodles, evaporated milk, salt, oregano, and pepper. Stir to combine. Cook the soup for 10 minutes, until the noodles are al dente.
Serve warm, garnished with crushed tortilla chips, shredded cheese, and cilantro.
Recipe Notes
*To cook the chicken in the Instant Pot instead, see this post for Instant Pot Chicken.
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