Creamy Homestyle Chicken Noodle Soup

Creamy Homestyle Chicken Noodle Soup

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The BEST Creamy Homestyle Chicken Noodle Soup - full of hearty eggs noodles, TONS of veggies, tender chicken and a sherry-infused chicken broth that's comfort in a bowl. 

 Course Soup

 Cuisine American

 Keyword soup, chicken noodle soup, chicken soup

 Prep Time 15 minutes

 Cook Time 30 minutes

 Total Time 45 minutes

 Servings 6 people

 Calories 273 kcal

 Author Nicole

Ingredients

• 2 tbsp unsalted butter
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced celery
• 2 tsp kosher salt, divided
• 1 1/2 tsp dried thyme
• 2 large garlic cloves, minced
• 3 tbsp all-purpose flour
• 1/4 cup dry sherry
• 28 oz low-sodium chicken stock
• 1 1/2 cups whole milk (you can also use low-fat)
• 2 bay leaves
• 2 cups frozen homestyle egg noodles see note
• 1 lb chicken tenderloins

Instructions

1. Heat a large stock pot to a medium heat. Add butter. Once butter has melted, add onion, carrot, celery and 1 teaspoon salt. Sweat the veggies until slightly softened, about 3-4 minutes. 
2. Add thyme and garlic, cook another minute. Add flour, stir to coat veggies. Add sherry, chicken stock, milk, bay leaves, remaining salt, and egg noodles. Stir to combine. Bring to a boil and reduce to a simmer. Simmer for 10 minutes, and then add chicken tenderloins. Simmer until chicken has cooked through, about 6-7 minutes. Once chicken has cooked through, remove from pot and cool slightly. Continue to simmer the soup. 
3. Once the chicken has cooled slightly, cut into bite-sized pieces, set aside. Continue to simmer the soup until the egg noodles are cooked, about 10-15 more minutes. They should be soft and plump. 
4. Add chicken back to the soup. Season to taste with salt and pepper. 

Recipe Notes

I use these egg noodles! 

Source : www.cookingforkeeps.com