Looking for a thick and creamy Hearty Chicken Noodle Soup that doesn't pack all the calories? My kids raved about this soup, and I loved it too because I knew it was healthy and full of wholesome goodness.
What Ingredients Do I Need to Make Hearty Chicken Noodle Soup?
- Chicken broth or Better than Boullion chicken base
- Italian seasonings
- Salt and pepper
- Minced garlic
- Light olive oil
- Country pasta
- Diced cooked chicken
What steps are there to making this soup?
In a large pot, bring chicken broth (or water and bouillon) to a boil to cook the country pasta separately. Country Pasta takes 18-22 minutes to cook, so starting this first will allow you to prepare the rest of the soup. Also, this method saves you from needing a separate pot to make the roux for the creamier texture of this soup. When the broth comes to a boil, add the pasta and continue boiling until it is cooked to al dente. Add the bay leaves to the broth for additional flavor.
Next, wash the carrots, celery and onion. Peel carrots and onion, then dice them, as well as the celery, into even pieces. Meanwhile, heat olive oil in a stock pot. When vegetables are chopped, add them to the pot and stir them with the olive oil until they soften. The mixture of these vegetables is known as a mirapoix. Add minced garlic and dried seasonings to the pot and stir. Then, while stirring, sprinkle the flour over the vegetables and stir until it is incorporated and tacky. Begin adding the milk very slowly to make the "roux." Continue adding the milk until it is all incorporated.
When the pasta is ready, add both the pasta and the broth carefully to the stock pot. You may want to ladle it in so you don't splash yourself with boiling hot liquid. Simmer a few minutes more until the soup is thickened and slightly creamy. Then add your diced chicken. Using rotisserie chicken is a great option, but any diced cooked chicken will do. When the chicken is heated through, the soup is ready to serve.
Hearty Chicken Noodle Soup
- 6 cups water or chicken broth
- 2 tablespoons Better than Boullion chicken base (if using water)
- 4 Diced carrots
- 4 Diced celery stalks
- 1 Diced onion
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- 1 teaspoon minced garlic
- ¼ cup + 1 T light olive oil
- ¼ cup flour
- 2 cups milk
- 2 cups Country pasta
- 2 cups diced cooked chicken
- Bring chicken broth (or water and bouillon) to a boil in a large pot. When the broth comes to a boil, add the pasta and continue boiling until it is cooked to al dente. Add bay leaves to the broth while it is simmering.
- Wash the carrots, celery and onion. Peel carrots and onion, then dice them, as well as the celery, into even pieces.
- Meanwhile, heat olive oil in a separate stock pot. When vegetables are diced, add them to the heated olive oil and stir.
- Add minced garlic and dried seasonings to the vegetables. Then, while stirring, sprinkle the flour into the vegetables and stir. Add the milk, a little at a time, until it is all incorporated. Be careful not to add the milk too quickly or it will get lumpy.
- When the pasta is ready, add both the pasta and the broth very carefully to the stock pot.
- Simmer a few minutes more until the soup is thickened and slightly creamy. Then add your diced chicken and simmer until it is heated through.