Semi Homemade Creamy Chicken Soup | Yes, you can have a creamy soup and not break the calorie bank. I have a trick to make it creamy without actually adding cream! Sometimes shortcuts are a must. This soup has several shortcuts so that you can have this delicious soup on the table in less then an hour. That’s start to finish!
Now to answer a few questions……what do I use to thicken the soup? I mash half of the potatoes! More shortcuts…..store bought roasted chicken and chicken stock. I have a “go to” chicken stock for those times when I don’t have time to make my own and it is the best! It’s Kitchen Basics by McCormick. If your store carries it I highly recommend not just the chicken but the beef too.
- 1 1/2 cups whole wheat noodles
- 2 teaspoons olive oil
- 1/2 cup onion, chopped
- 3/4 cup shredded carrots (store bought already shredded)
- 1/2 cup celery with leave, sliced
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon poultry seasoning
- 5 cups chicken stock or broth
- 2 3/4 cups cubed, peeled russet potatoes (15 ounces or 3 medium)
- 1/2 cup water
- 1 teaspoon salt
- 1 1/2 cups chopped, skinned purchased roasted chicken ( I used only white meat)
- 1/2 cup frozen peas
- 1/2 cup 2% milk
- 1 teaspoon salt
- freshly ground black pepper
- Cook noodles according to the package directions, drain and keep warm.
- In a Dutch oven or 5 quart pot heat oil; add onion, carrot and celery; cook for 5 minutes or until vegetables are tender.
- Sprinkle with flour, thyme and poultry seasoning; cook and stir for 1 minute more.
- Stir in broth, potatoes, water and 1 teaspoon salt.
- Bring to boiling; reduce heat and simmer covered 20 to 25 minutes or until potatoes is tender.
- Using a potato masher, coarsely mash half of the potatoes.
- Stir in chicken, peas, milk and remaining teaspoon of salt.
- Stir in noodles and sprinkle each serving with pepper.
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