Easy Creamy Chicken Noodle Soup

By brownbox

Recipe by Law Students Wife

Ingredients

• 1 1 1 tablespoon extra virgin olive oil
• 3 3 3 carrots, peeled and chopped
• 3 3 3 celery stalks, diced
• 1/2 1/2 1/2 yellow onion, chopped
• 1 1 1 teaspoon minced garlic
• 1/3 1/3 1/3 cup all-purpose flour
• 8 8 8 cups low-sodium chicken stock
• 3 3 3 cups chicken, cooked and shredded
• 2-1/2 2-1/2 2-1/2 cups uncooked egg dumpling noodles
• 1 1 oz) can 1 (12 oz) can evaporated skim milk
• 1 1 1 teaspoon kosher salt
• 1/2 1/2 1/2 teaspoon dried oregano
• 1/2 1/2 1/2 teaspoon black pepper
• Crushed tortilla chips (can use Food Should Taste Good™ blue corn tortilla chips)
• Shredded pepper jack cheese
• Chopped cilantro

Preparation

Step 1

1
Heat oil over medium-high heat in a large stockpot or Dutch oven. Sauté onion, carrots, and celery until beginning to soften, about 7 minutes. Add garlic and cook for 1 minute. Sprinkle 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.

2
Add the chicken, noodles, evaporated milk, salt, oregano, and pepper. Stir to combine. Cook soup for 10 minutes, until noodles are al dente.

3
Serve warm, garnished with crushed tortilla chips, shredded cheese, and cilantro.