Go Back
Print
Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

Ingredients

  • 2 ½ pounds of chicken – you can use any parts you like I used 6 thighs.
  • 2-3 Cups Chicken stock
  • 1 can evaporated milk
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 3 Cups chopped carrots – to save time I grabbed a bag of already sliced.
  • 2 stalks of celery chopped
  • 6 Tablespoons butter
  • 2-3 Tablespoons of olive oil
  • Salt and Pepper to taste
  • 4 cups wide egg noodles

Instructions

  1. Clean your chicken pieces and place them in a Dutch oven or deep pot.
  2. Cover slightly with water, add in butter and some salt and pepper.
  3. Bring to a boil and then turn down to simmer for 20 minutes or longer, until chicken is cooked through.
  4. Pull the chicken out and shred, discarding bones and skin.
  5. Pour chicken stock through a sieve into a bowl and set aside.
  6. Wipe out your pot and add in olive oil then add the carrots, celery and onion stirring until vegetables are tender.
  7. Add the garlic and continue stirring for 3-4 minutes.
  8. Salt and pepper to taste.
  9. Pour in the strained chicken stock and using a wooden spoon to scrape up the bits on bottom of pan.
  10. Allow to come to a boil then turn down to simmer.
  11. Add in the chicken and allow to cook for at least 20 minutes.
  12. Shake up and pour in can of evaporated milk. (of course if you have milk issues, you can leave it out)
  13. 10 minutes prior to serving, drop in the egg noodles and allow to cook.
  14. Serve with crackers, thick bread or cornbread.