Creamy Chicken Noodle Soup Author: Root Family Review
Author: Root Family Review
Ingredients
1 Tablespoon Extra Virgin Olive Oil
½ cup diced carrots
½ cup diced celery
½ cup diced onion
2 garlic cloves, minced
6 cups chicken broth (Swanson's - regular sodium)
1 cup no yolk egg noodles (No Yolks Broad Noodles)
meat of 1 small rotisserie chicken, shredded
salt and pepper to taste
½ cup milk (or half and half)
Instructions
Use Vidalia Chopper with your preference of either small or large dice option for carrots, celery and onion
Heat a soup pan to medium on stovetop, then add 1 Tablespoon of olive oil
Add carrots, celery and onion to pan and saute several minutes until translucent
Add 2 minced garlic cloves to pan and saute about 1 minute until fragrant
Add chicken broth and egg noodles to pan and bring to a boil
Cook for length of time as listed on package instructions, about 10 to 12 minutes
Add salt and pepper to taste. Remember that you'll lose some of the liquid as the broth condenses, so I usually wait until nearly the end before adjusting the salt
Add shredded chicken near end of cooking time
For a creamy stew, finish with ½ cup of milk or half and half
Notes
I enjoy having my Dad help me cook when he is visiting. He is in the mid-stages of Alzheimer's, so I adjust his tasks for what he can do at any given time. I took these pictures about 6 months ago. Dad chopped the veggies on the Vidalia Chopper, then transferred them to a small bowl. I poured the milk into a measuring cup and asked him to transfer it into a small bowl. The noodles were somewhat long, so he and I broke them into smaller pieces before they were ready to be added to the soup.
Make it fun and adjust for the abilities of your loved-one! 3.5.3229
Recipe by The Root Family Review at https://www.rootfamilyreview.com/creamy-chicken-noodle-soup/