Creamy Chicken Noodle Soup

I didn’t have evaporated milk so I just used 2% and it worked out perfectly. I also added peas because my kids like them.

Creamy Chicken Noodle Soup

Adapted from The Yummy Life

Makes 6-8 servings

Ingredients

• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 cup diced onions
• 1 cup diced mushrooms
• 1 cup diced carrots
• 1 cup diced celery
• 1/3 cup all purpose flour
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 1 tablespoon chicken soup base
• 6 cups no salt added chicken broth
• 2 cups cooked shredded (or cubed) chicken
• 1 1/2 cup 2% milk
• 2 cup uncooked pasta (I used spaghetti, broken up)
• 1/2 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Directions

1. Heat olive oil in a pot over medium high heat.
2. Cook garlic, onion, mushrooms, carrots, and celery for about 5-7 minutes or until soft.
3. Sprinkle flour, oregano, pepper, thyme, poultry seasoning, salt  and soup base over the vegetables and cook 1 minute while stirring.
4. Add broth and bring to a boil then reduce heat and simmer, partially covered, for 10-15 minutes.
5. Add chicken, milk, and noodles. Continue cooking for 10 minutes or until noodles are tender. Stir in the parsley before serving.