What’s for Dinner – Creamy Chicken Noodle Soup

Here’s a look at What’s for Dinner January 10, 2017:

Creamy Chicken Noodle Soup by Gundersen Health System


1½ Tbsp. olive oil

4 carrot stalks, chopped

4 celery stalks, chopped

3 garlic cloves, minced

4 cups low sodium chicken broth

1½ lbs. shredded chicken, fully cooked

2 cups egg noodles

2 cups 1% milk

¼ cup flour

Salt and pepper, to taste


In a large stock pan, heat olive oil over medium heat. Add celery and carrots; saute for five minutes or until soft. Add garlic and saute for one minute, until fragrant.

Add chicken broth and bring to a boil. Add shredded chicken and egg noodles. Reduce to a simmer and cook for about 10 minutes. While mixture is cooking, whisk milk and flour together. Turn heat off and stream in milk/flour mixture. Stir and let cook for five more minutes. Season with salt and pepper to taste.