This Easy to Make Creamy Chicken Noodle Soup Recipe is the absolute cure to all things cold and gloomy. Rich with flavorful broth, tender chicken and hearty Reames’ Frozen Egg Noodles, this soup will be your go-to cure for the Winter blues!
6cupschicken stockGo up to 7 cups (depending on thickness you prefer/ noodles will thicken soup as well)
1rotisserie chickenshredded
24ozReames Frozen Egg Noodles
1/3cupchopped parsleyoptional for garnish
Instructions
Add 4 tablespoons (¼ cup) of the butter to large pot over medium heat until melted.
Add diced onions, celery and carrots and season with salt and pepper. Cook until veggies get somewhat tender and soft, about 5-6 minutes then place to the side.
Add remaining ¼ cup of butter over medium low heat. Sprinkle in flour and whisk together allowing it to brown somewhat until it becomes the color of golden brown (about 8-12 minutes)
Whisk in chicken stock, (make sure you are getting the bits of roux stuck to the bottom of the pan too), turn heat back up to medium and allow it to get smooth then bring to a boil.
Add the shredded chicken and vegetables back in the pot and allow sauce to somewhat thicken.
Add entire package of Reames Frozen Egg Noodles to pot and stir to separate.
Cook uncovered for 20 minutes stirring occasionally.
Once noodles are tender yet still firm, scoop soup into bowls, sprinkle with parsley and serve.
Notes
If you want to freeze soup, let your soup completely cool then pour it into a zip-top plastic freezer bag. Lay the bag flat in the freezer and you’re all set.