Creamy Chicken Noodle Soup
Submitted by lorac
Hearty chicken noodle soup made creamy with a milk and flour slurry, loaded with carrots, celery, bell pepper, and egg noodles in a rich, buttery broth. Comfort in every spoonful.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minRegular chicken noodle soup is good. Creamy chicken noodle soup is the one that actually makes you feel better.
This version starts with a big pot of chicken broth loaded with diced chicken, sliced carrots, celery, green pepper, onion, and garlic. A pinch of marjoram adds a floral, herby warmth that sets it apart from the usual suspects.
Once the veggies are crisp-tender and the noodles are almost done, a milk-and-flour slurry gets stirred in and thickens everything into a velvety, spoonable broth. A pat of butter at the end makes it rich and glossy.
Kitchen Tips
- Whisk the flour into the cold milk before adding it to the pot. Dumping flour straight into hot broth gives you lumps, every time.
- Cook the noodles right in the broth so they absorb all that chicken-veggie flavor.
- Slice the vegetables thin and uniform so they cook evenly and every spoonful gets a little bit of everything.
- Add the butter right at the end and stir gently. It adds a silky richness you can taste on the first sip.
Ingredients
Directions
In large kettle combine broth, chicken, milk, carrot, celery, green pepper, onion, garlic, marjoram and salt and pepper.
Cook over med heat until vegetables are crisp-tender.
Add noodles and cook until almost done.
In a cup whisk together milk and flour; stir into soup mixture and boil gently for 3 minutes.
Stir in butter.
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