Creamy Chicken Noodle Soup
Published: Friday, May 26, 2023
1 c. chopped carrot
¾ c. frozen whole kernel corn
½ c. chopped celery
½ c. chopped onion
2 Tbsp. butter
1½ tsp. poultry seasoning
¼ tsp. salt
¼ tsp. garlic powder
¼ tsp. pepper
3 c. chicken broth
2 c. uncooked wide egg noodles (about 3 ¼ oz.)
2 c. cold whole milk
1/3 c. all-purpose flour
2 c. shredded or chopped rotisserie chicken breast (about 8 oz.)
2 oz. reduced-fat cream cheese, cut into pieces
In Dutch oven cook carrot, corn, celery and onion in butter until tender. Stir in poultry seasoning, salt, garlic powder and pepper. Stir broth into vegetable mixture. Bring to boiling. Stir in noodles. Return to boiling. Reduce heat. Simmer, covered, about 10 minutes or until noodles are al dente.
Whisk together cold milk and flour. Stir into noodle mixture and bring to a boil. Reduce heat, simmer, uncovered, for 2 minutes, stirring constantly.
Stir chicken and cream cheese into vegetable mixture. Cook and stir over low heat until cheese melts. Ladle into bowls to serve. —7 cups.
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