{Recipe} Creamy Chicken Noodle Soup

It’s been cold lately. Really cold. And we’ve all been enjoying lots of hearty soups. This season, Creamy Chicken Noodle Soup has emerged as my family’s all-time favorite soup. (At least for now.) Luckily, it is simple to make and we almost always have the ingredients in the fridge or freezer. It’s perfect for a simple Sunday dinner, but quick enough to whip up for lunch.

Because it is a rather heavy soup, I suggest pairing with a crisp salad. That’s what we like to do.

Creamy Chicken Noodle Soup

5 Tbsp. butter
1/3 c. diced celery
1/2 c. diced carrot
1/2 c. diced onion
1/2 c. frozen peas
6 c. chicken broth
2-3 chicken bouillon cubes (optional)
2 c. egg noodles
2 c. diced cooked chicken
6 Tbsp. all-purpose flour
1/4 tsp. poultry seasoning
1 1/4 c. half-and-half
1/8 tsp. black pepper

Melt 1 Tbsp. butter in a large stock pot over medium heat. Saute carrots, onions, and celery until they are soft (about 5 min.) Add the chicken broth, bouillon (if using), chicken, and egg noodles. Bring to a boil then lower the heat, cover, and simmer for about 30 min., stirring occasionally. Add the frozen peas to the soup.

Mix the flour and poultry seasoning together in a small bowl. Set aside. Melt 4 Tbsp. of butter in a saucepan over medium heat. Add the flour mixture to the melted butter, a little at a time, stirring constantly until the roux is smooth. Slowly add the half-and-half, again just a little at a time, constantly stirring until there are no lumps and the mixture is slightly thickened. Stir the sauce into the soup. Add pepper to taste.