Saturday, January 7, 2017

Creamy Chicken Noodle Soup

Lightened-Up Creamy Chicken Noodle Soup

Low Calories - 200 per serving!


  • 1 tbsp. unsalted butter
  • 3/4 cup chopped yellow onion (I use frozen diced onions)
  • 1 cup sliced carrots (2 carrots)
  • 1 cup sliced celery (2-3 stalks)
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground black pepper
  • 1 tsp. dried or fresh thyme
  • 1/2 tsp. salt
  • 7 cups chicken broth 
  • 1 medium potato, peeled and diced
  • 2 cups shredded roasted chicken (I buy a cooked rotisserie chicken from deli department)
  • 1 cup fat free half-and-half or whole milk
  • 4 cups uncooked wide egg noodles


  1. Heat butter in a large pot over medium heat.  Add onions, carrots, celery, and garlic.  Salute (approx. 7 minutes and veggies get tender).  Add flour, oregano, pepper, thyme, and salt.  Stir and cook for about 3 minutes.
  2. Next, add broth and potato.  Bring to a boil.  Then reduce heat and let simmer for 25 minutes or  until potatoes and carrots are soft.
  3. Add chicken, half-and-half (or whole milk), and noodles.  Cook for approx. 10 minutes or until the noodles are at desired tenderness.  

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