Creamy Chicken Noodle Soup
Creamy Chicken Noodle Soup Author: Root Family Review
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onion
- 2 garlic cloves minced
- 6 cups chicken broth Swanson's - regular sodium
- 1 cup egg noodles No Yolks Broad Noodles
- 1 small rotisserie chicken (shredded)
- salt and pepper to taste
- 1/2 cup milk or half & half (optional for creamier soup)
Instructions
- Chop carrots, celery and onion to your desired dice size
- Remove chicken meat from half of a small rotisserie chicken and shred it
- Heat a soup pan to medium on stovetop, then add 1 Tablespoon of olive oil
- Add carrots, celery and onion to pan and sauté several minutes until onions are translucent
- Add 2 minced garlic cloves to pan and sauté about 1 minute until fragrant
- Add chicken broth and bring to a boil and cook for 5 minutes
- Add egg noodles to pan and stir
- Cook for length of time listed on noodle 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 wait until nearly the end of cooking before adjusting the salt.
- Add shredded chicken near end of cooking time
- For a creamy soup, finish with 1/2 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!