Homemade Creamy Chicken Noodle Soup

Name: Homemade Creamy Chicken Noodle Soup
Total time: 1200 s
Yield: 8 servings
Cuisine: American
Ingredients: 3/4 cup milk; 1/4 cup butter; 3 tbsp flour; 6 cup water; 4 cooked chicken breasts; 3 cup egg noodles; 1 cup shredded carrots; 6 tsp Chicken Buillon; salt; pepper; 1/2 tsp chili powder (optional)

Salohcin894 @cook_2964146

Fairfax, Virginia

Another recipe from home, this soup has a lot of sentiment attached to it. Colds were made bearable and cold days were made warm.

Salohcin894 @cook_2964146

Fairfax, Virginia

Another recipe from home, this soup has a lot of sentiment attached to it. Colds were made bearable and cold days were made warm.

Saved

Ingredients

20 mins

8 servings

Roux
3/4 cupmilk
1/4 cupbutter
3 tbspflour
Soup
6 cupwater
4cooked chicken breasts
3 cupegg noodles
1 cupshredded carrots
6 tspChicken Buillon
salt
pepper
1/2 tspchili powder (optional)

Saved

Steps

20 mins

1

Rub salt and pepper on each side of the chicken and cook on medium temperature. Set aside and let cool.
2

Boil water and dissolve the bouillon in the water.
3

Put in the egg noodles and boil for 8-10 minutes. You may need to eye ball it, based on your tastes. If you want more of a soup, put less in, if you want a really hearty stew-like soup, put more in.
4

Use a peeler to get nice long strips of carrot. Get about a handful. Put in the carrots about halfway through the cooking process for the noodles.
5

While the soup base is boiling, create the roux. Melt the butter on a low heat.
6

Slowly add the flour to the melted butter and stir, making sure there are no lumps.
7

Slowly stir in the milk to smooth out the now paste like mix.
8

Tear up the now cool chicken and throw it into the soup.
9

Pour in the roux and stir until completely mixed in. Serve hot and enjoy!