Creamy Chicken Noodle Soup

A great idea on how to turn leftover chicken into a delicious and wholesome meal. You likely have all the other ingredients on hand, and the preparation is quick and simple.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Onion, raw

  • 4 pieces Carrot, fresh

  • 2 piece Green, raw

  • 3 pods Garlic, fresh

  • 2 piece Potatoes, white

  • pieces Meat, chicken, thighs

  • 2 spoons Butter, unsalted

  • 2 spoons Oil, olive

  • 25 g Wheat flour, white, multi-purpose

  • 1 teaspoon Spices, oregano, dried

  • pieces Salt, table

  • 1.5 l Soup base, beef, cube

  • 1 dl Sweet cream

  • 1.5 dl Milk, whole milk

  • 150 g Pasta, Macaroni

  • pieces Thyme, raw

Steps

  1. Peel and finely chop the onion and garlic. Clean and wash the vegetables. Cut the carrots into slices, the celery into pieces, and the potatoes into small cubes.

  2. Remove the skin from the roasted chicken and cut it into bite-sized pieces. You can also shred it if preferred.

  3. Heat oil and butter in a pot. Add the onion, carrots, and celery, and sauté the vegetables over medium heat for 5 minutes. Add the garlic, and once fragrant, add the flour. Stir and cook for one minute.

  4. Pour in the broth or water. Add the potatoes and thyme, and season with salt and pepper to taste. Stir and cook for about 20 minutes, until the potatoes are tender.

  5. Finally, add the chicken, cream, milk, and noodles. Cook until the noodles are done and the soup thickens nicely. If it’s too thick, add a bit more water or broth.

  6. Serve the prepared soup in bowls. Sprinkle with chives or parsley, and if desired, serve with fresh, crusty bread.

Nutrition Information (Per 100g)

  • Calories: 155.19 kcal
  • Fat: 6.43 g
    • Saturated Fat: 2.07 g
  • Carbohydrates: 16.64 g
    • Sugars: 1.57 g
  • Protein: 5.71 g
  • Fiber: 1.29 g