Creamy Chicken Noodle Soup

 Creamy Chicken Noodle Soup

Ingredients

• 1 tablespoon olive oil
• 5 tablespoons butter, divided
• 1 small yellow onion, diced (1 cup; 140g)
• 1 large carrot, diced (3/4 cup; 95g)
• 2 stalks celery, diced (3/4 cup; 80g)
• 1 red bell pepper, diced
• 1 and 1/2 teaspoons finely minced garlic (~2 cloves)
• 1/3 cup (40g) white all-purpose flour
• 1 teaspoon EACH: dried thyme, Italian seasoning, chicken bouillon powder
• 1/2 teaspoon EACH: dried basil, dried oregano
• Fine sea salt and freshly cracked pepper
• 4 and 1/2 cups (970g) chicken broth (or stock)
• 3 cups (715g) milk (about ½ 2% and ½ whole)
• 1 cup (148g) frozen corn
• 1 cup (143g) frozen sweet peas
•  10-12 ounces (170g) egg noodles
• 1 cup (135g) shredded or grilled chicken

Instructions

1. VEGGIES: In a large pot over medium heat, melt 1 tablespoon of the butter and 1 tablespoon olive oil. Add the diced onion, carrots, celery, and bell pepper and sauté 7-9 minutes. Add garlic and sauté 30 seconds more.
2. SEASONINGS: Add the seasonings -- dried thyme, Italian seasoning, chicken bouillon powder, dried basil, and dried oregano. Season to taste with salt and pepper. Stir seasonings for 30 seconds.
3. THICKEN: Move the veggies to the sides of the pot. Increase the heat to medium high. Add the remaining 4 tablespoon butter to the pot and stir until melted. Once melted, sprinkle in the flour. Briskly mix to incorporate the flour and then stir for 1 minute to cook off the raw flavor of the flour. Pour in 1 cup of chicken broth and whisk until it starts to thicken (~1 minute); then gradually pour in the remaining broth while mixing constantly. Stir until it thickens (~2-3 minutes) and then gradually add in the milk, 1/2 cup at a time. **DON’T ADD MILK IF YOU PLAN TO SIMMER THE SOUP FOR LONGER THAN ABOUT 10 MINUTES – ADD IT AT THE END SO IT DOESN’T CURDLE. Slightly reduce the heat, cook stirring constantly, until mixture begins to gently boil and thicken (another ~4-6 minutes).
4. PASTA: Once soup is boiling, reduce the heat to maintain a gentle simmer. Add egg noodles. Cook, stirring occasionally for 10 minutes or until noodles are al dente. Add in the frozen corn and rotisserie chicken. Stir to warm through (If the soup has thickened too much for your liking, add in some additional chicken broth).
5. SERVE: Remove from heat. Season soup to taste with additional salt and pepper if needed. Add in optional parsley.

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