Creamy Chicken Noodle Soup
Ingredients
- ¼ cup butter
- 1 cup chopped onion
- 1½ cups sliced celery
- 1½ cups sliced carrot
- 2 cloves garlic, minced
- 8 sprigs fresh thyme
- ¼ cup all purpose flour
- 2 (32-oz) cartons chicken broth
- 1 (10.5-oz) can cream of chicken soup
- 1½ lb boneless, skinless chicken breasts
- 1 cup heavy cream
- 8 oz wide egg noodles
Instructions
- Melt butter in a large Dutch oven over medium-high heat. Add onion, celery, carrot, garlic, and thyme; cook, stirring occasionally until vegetables are tender. Add flour; cook, stirring 2 minutes.
- Add broth, soup, and chicken; bring to a boil, reduce heat, and simmer 20 minutes or until chicken is done. Remove chicken from pot and shred with 2 forks. Return chicken to pot, and stir in cream.
- Add egg noodles to pot and simmer 8 minutes or until noodles are tender. Season with salt and pepper, if desired. Remove thyme sprigs before serving.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
447
|
447
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 12 | 12 |
| Protein (g) | 27 | 27 |
| Carb (g) | 32 | 32 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 1180 | 1180 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
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