Stir up some comfort food in a flash with this recipe for easy creamy chicken noodle soup! It’s a delicious variation on the old classic.
I am firmly on the side of those folks who think chicken soup is the cure for whatever ails you. From the flu to a cranky mood, chicken soup can fix it…or at least make you feel a lot better. And if regular chicken soup is good for whatever’s wrong, creamy chicken soup is, well, magical. Especially if the creamy chicken soup doesn’t have any actual cream in it. Good, good for you comfort food…you’re feeling better already, right? Me too!
We needed serious comfort food action this past week, because this happened.
Our sweet little (okay, not so little) pooch had some unexpected surgery on her back leg, and you know what that means. The Cone. So she is limping around with her adorable tiger-stripe bandage, looking like a mix of droopy and reproachful. Which is a sure-fire way to get some extra treats from her mama, who spent a long anxious day worrying about her. She’s well on her way to feeling better at this point, and in no point during this whole process has she lost her appetite one iota.
Me either…but I definitely DID need what I was eating to be comfort food. Because when a member of your pack is under the weather, everyone needs some cheering up. Cue the creamy chicken noodle soup!
You want to start with some nice chicken broth – as always, I like the Pacific and Imagine boxed brands. Simmer some pasta, carrots and celery in the broth until everything is nice and tender, about 15 minutes, and then stir in some shredded cooked chicken.
In a separate pan, melt a little butter and whisk in some flour and then some milk. Once it is bubbling and creamy, add it to the chicken and pasta broth. Stir it all around and voila! Perfect, creamy, comforting chicken noodle soup. I like to sprinkle a little chopped parsley on top for a pretty hint of green.
A bowl or two of this and everything feels a whole lot better. What’s your favorite comfort food? Share it in the comments…all links welcome!Print
- 1 cup bow tie pasta
- 6 cups chicken broth
- 1 cup carrots, peeled and chopped
- 1 cup celery, chopped
- 2 cups shredded cooked chicken
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- Salt and pepper
- Fresh chopped parsley for garnish
- Bring broth to a simmer in a saucepan. Add pasta and veggies and simmer until pasta is done and veggies are tender, about 15 minutes. Stir in chicken.
- Meanwhile, melt butter in a separate pot. Whisk in flour until well combined, then whisk in milk. Bring to a simmer, then pour into the chicken mixture. Stir until combined.
- Season to taste with salt and pepper and ladle into warmed bowls. Garnish with parsley and serve!