Lite & Creamy Chicken Noodle Soup

The cold season is upon all of us here.  There are lots of coughs, runny noses, achiness, etc. that has made us all not as fabulous as we would like.

Therefore, for dinner we were in need of the Ultimate Comfort food aka Lite & Creamy Chicken Noodle Soup.  After dinner my husband exclaimed that this soup can go in the "rotation."  He's a BIG fan of this soup; we all are big fans of this soup.  Trust me, it's good.

Also, I actually read somewhere (bad librarian here for not knowing the source) that chicken noodle soup has healing properties.  So, if you are feeling a little less than par whip this soup up.

There is so much flavor in this soup, and it's creamy deliciousness puts other can, store bought, or other homemade soups to shame.

For an added benefit, this soup is still lite and works wonderfully with your new year's goals to eat a little healthier.  Winner winner chicken dinner! (No pun intended, though it did make me laugh after writing it.)

The flour and evaporated milk help with the lite creamy aspect of this soup.  Just a quick story about evaporated milk.  My
sister back in college was making this favorite broccoli casserole, and it calls for evaporated milk.  For more than two years in college she made this casserole with sweetened condensed milk thinking it was the same thing.  She couldn't figure out why it wasn't tasting the same as mom's casserole.  There is a BIG difference between those two canned milks.   Don't do that!  Don't get them confused.  Broccoli casserole with sweetened condensed milk is actually kind of gross; please do not try that at home.

Oh, and as if the flavor, healing aspects, creaminess, and the low calorie aspect wasn't enough to convince you to make this soup.  You can get this soup on the table in less than an hour easily.

Seriously, you need this recipe this cold season.

Lite & Creamy Chicken Noodle Soup
Active Time: 25 minutes
Inactive time: 25 minutes
Serves: 6-8

Ingredients: 
1 Tbsp olive oil
1 c. onion diced
1 c. carrots diced
1 c. celery diced
2 cloves garlic minced
1/3 c. flour
8 c. chicken broth (I use instant bouillon, but you could use 4 cans if you'd like and be fine)
2 1/2-3 c. cooked chicken diced or shredded
2 1/2 c. uncooked egg noodles or whole grain wide pasta noodles. (any noodles will work, so this can totally be Gluten Free)
1 can (12 oz) evaporated milk
1 tsp seasoned salt
1/2 tsp dried oregano
1/2 tsp black pepper
1/4 tsp dried thyme
1/4 tsp dried parsley

Instructions: 

1. In a large pot heat oil over medium heat and saute your onion, carrots, celery, and garlic for about 5 minutes.  My husband is actually not a big fan of celery, aka he hates it, so I did double carrots.  Basically use the veggies that you like.   
2. Throw in the flour and quickly stir it into the pot of vegetables.
3. Stir in your chicken broth.  Bring the mixture to a boil, and then reduce the heat to simmer it for 10 minutes or so.  
4. Add the remaining ingredients and stir it all together.
5. Cook your soup for about 10 minutes until your noodles are al dente and then turn the stove off.  Soggy noodles are not as nearly as fun or enjoyable to eat. 
6. Thoroughly enjoy your healing and ultimate comfort food. 

Recipe slightly adapted from Gimmesomeoven.com