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"Not so Sick" Creamy Chicken Noodle Soup
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"Not so Sick" Creamy Chicken Noodle Soup

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
8 cups chicken broth
1 cup whole milk
3/4 cup sliced carrots
1/2 cup sliced celery
1/3 cup chopped onion
1 clove garlic, minced
1/2 tsp crushed dried marjoram leaves
1/2 tsp each salt & pepper
2 cups diced cooked chicken (I use rotisserie)
6 oz med egg noodles (I use Rheames)
1/2 cup half-and-half
1/4 cup all purpose flour
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Let's Make It
1
In a 6 quart stock pot, stir together broth, milk, carrot, celery, onion, garlic, marjoram, salt & pepper.
2
Over medium heat, cook for 15 minutes or until veggies are crisp-tender. Add chicken and noodles. Cook for 10-20 minutes or until noodles are almost done.
3
In a cup, stir together half-and-half, and flour until smooth. Stir into soup mixture. Stirring over med-high heat, boil for approx. 3 min.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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