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Easy 30-Minute Creamy Chicken Noodle Soup
Ingredients
  • 3 tablespoons olive oil
  • 1 heaping cup carrots, peeled and sliced thin (about 1 ½ large carrots)
  • 1 heaping cup celery, sliced thin (about 2 large stalks)
  • 1 medium sweet Vidalia onion, diced small
  • 2 to 4 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 64 ounces (8 cups) low-sodium chicken broth
  • 1 ½ cups whole milk (read blog post about milk/cream substitutions)
  • 12 ounces wide egg noodles (or your favorite noodles or pasta)
  • 2 to 3 cups shredded cooked chicken (white or dark meat, turkey may be substituted; use a store bought rotisserie chicken to save time)
  • 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
  • ½ to 1 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper, or to taste
  • ½ to 1 cup heavy cream, optional but highly recommended (read blog post about milk substitutions)
  • salt, to taste (1 to 2 tablespoons likely but add slowly and to taste)
  • 2 to 4 tablespoons finely minced fresh parsley, optional and to taste
Steps
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