Creamy Homestyle Chicken Noodle Soup

CREDIT

Perfect for a chilly autumn evening...

Creamy Homestyle Chicken Noodle Soup

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

You can you gluten free noodles and flour to make this gluten free!