Starting spring semester is hard enough, but miserably cold weather makes it even harder. One of the best ways to stay warm and lighten the mood is to eat a hot meal.
This creamy chicken noodle soup is the perfect cozy meal for January’s low temperatures. After a long day of walking around campus, this soup is easy to make, as it takes less than an hour to cook and only requires one pot.
This dish can be paired with grilled cheese or crackers, but it is just as tasty as a standalone meal. This recipe makes about six servings, so bundle up with some friends or roommates and enjoy this cozy dish.
Ingredients:
1/3 cup salted butter
1 cup diced onions
2 cups carrots
1 tablespoon minced garlic
3 tablespoons flour
1 teaspoon table salt
3/4 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1 1/2 lbs uncooked chicken
6 cups chicken broth
8 oz uncooked egg noodles
1/2 cup heavy cream
Step 1
Cook onions and carrots in melted butter over medium heat until softened. Onions should appear translucent. Then add garlic and cook for about 30 seconds more.
Step 2
Add flour, salt, pepper, paprika, thyme and parsley into the pot and stir together. Cook until the flour is completely absorbed.
Step 3
Then slowly, while stirring, pour 6 cups of chicken broth into the pot.
Step 4
Add chicken to the pot and bring to a boil. Once boiling, cover and reduce heat to a simmer. Leave until chicken is cooked thoroughly. This typically takes 15 to 20 minutes.
Step 5
Once chicken is cooked, remove from the pot and shred into bite-sized pieces. Return shredded chicken to the pot.
Step 6
Add egg noodles and cook until tender. This typically takes about 10 minutes. Once the noodles are cooked, reduce the heat to low and stir in heavy cream. Mix until cream is completely incorporated into the soup.
Step 7
Add additional salt and pepper as needed. Serve and enjoy!