Lightened Up Creamy Chicken Noodle Soup
A healthy and delicious lightened up version of creamy chicken noodle soup!
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 cup carrots diced
- 3/4 cup diced celery
- 1/2 cup diced yellow onion
- 2 cloves garlic grated or minced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 2 cooked chicken breasts, diced or shredded
- 8 cups low sodium chicken broth
- 1 1/2 cups 2% milk room temperature
- 3 tablespoons all-purpose flour
- 6 ounces egg noodles
Instructions
- In a large pot heat the olive oil over medium-high heat.
- When the oil is hot add in the onion, carrots, celery, and garlic cooking them for 3 minutes, stirring occasionally.
- Add in all of the herbs and spices and cook for another minute.
- Add in the chicken broth and bring to a boil.
- Once the soup is boiling lower the heat to medium low and let it simmer for 20 minutes.
- Add in the diced chicken and the egg noodles and cook for another 10 minutes.
- In a glass measuring cup whisk together the flour and milk until it is smooth.
- Stir the milk mixture into the soup and bring to a boil.
- Let the soup boil for 3 minutes then serve.
Nutrition
Calories: 336kcal | Carbohydrates: 34g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 487mg | Fiber: 2g | Sugar: 6g