Creamy Chicken Noodle Soup
I wrote this recipe for Creamy Chicken Noodle Soup on August 1st, 2011 and I've made it many times since. This soup has become a family favorite.
Recipe makes 4 large servings or 5 to 6 small servings. It is okay to double and freeze.
Time: This recipe takes 50 to 60 minutes from start to finish.
- 2 medium or 1 giant onion - sliced thinly and quartered
- 2 medium to large carrots, washed and sliced to around 1/8" - 1/4" thickness
- 1 to 2 tablespoons olive oil
- 1 whole cooked chicken breast (this is two breast halves) OR 1 12-ounce can of white chicken meat, not drained
- 4 cups of chicken broth OR 4 cups water and 5 chicken bouillon cubes
- 8 ounces dried Fettuccine noodles broken into 1 1/2 or so inch pieces (can substitute spaghetti noodles)
- 1/4 teaspoon black pepper, optional
- 1 cup half & half
- 2 tablespoons corn starch
- 3/4 cup sour cream
Combine the oil, onions, and carrots in a 4-quart covered saucepan. Cover and cook over medium heat until the vegetables are soft. If medium is too hot, turn it down a little. This takes no less than 15 minutes. Be certain to let the onions and carrots cook all the way through before proceeding.
Add the chicken, broth, noodles, and black pepper. Bring to a boil and then reduce heat to medium-low. Cover the pan and simmer for 15 minutes.
Combine the half & half and corn starch in a lidded mason jar that is at least a pint size. Place the lid on the jar tightly and shake to blend the cornstarch into the half & half. Pour this into the soup. Bring soup to a simmer and cook for a couple of minutes. Turn off heat under pan.
Add the sour cream to the soup. Stir the sour cream into the soup until it is well blended.
TIP: Turkey may be used instead of chicken.