Creamy Chicken Noodle Soup
 
 
Makes 4-6 servings
Ingredients
  • 4 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 3 carrots, peeled and cut into ½"-thick rounds
  • 2 celery stalks, diced
  • 1½ teaspoons kosher salt, divided
  • 4 garlic cloves, minced
  • ¼ cup all-purpose flour
  • ¼ teaspoon smoked paprika
  • 7 cups chicken broth
  • 8 ounces extra wide egg noodles
  • 4 cups cooked, shredded chicken, white or dark meat
  • ½ cup frozen peas, thawed
  • ½ cup heavy cream
  • 1 tablespoon red wine vinegar
  • 1½ teaspoons fresh thyme leaves
Instructions
  1. In a large pot, heat butter over medium-high heat. Add onion, carrots, celery and ½ teaspoon salt and cook, stirring occasionally, until tender, about 5 minutes.
  2. Add garlic, flour and smoked paprika and cook, stirring constantly, for 1 minute.
  3. Slowly add chicken broth; stir and bring to a boil.
  4. Add egg noodles and cook, stirring occasionally, until tender, 8-10 minutes.
  5. Reduce heat to medium-low. Add chicken and peas and cook until heated through, about 1 minute.
  6. Remove from heat and stir in heavy cream, red wine vinegar and remaining 1 teaspoon salt.
  7. Divide soup among four bowls and top with thyme.
Recipe by Two of a Kind at https://www.twoofakindcooks.com/creamy-chicken-noodle-soup/