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Remove the chicken from the boiling broth and shred using 2 forks.
Place the chicken back into the broth and add in the sautéd vegetables and the dry noodles.
Bring back to a boil and cook the noodles for 12-15 minutes, or until desired softness.
When the noodles are almost done cooking, melt the butter in the same skillet you cooked the vegetables over medium heat. Once melted, whisk in the flour and cook for 1 to 2 minutes until lightly golden. Ladle in 1 cup of the hot broth from the soup, continuing to whisk until well blended. Add in the heavy cream, whisk until smooth and then add this into the soup, stirring until combined and creamy. Bring back to a boil and then turn off the heat.
Garnish with parsley if desired.
Notes
You can use bone-in chicken for this recipe as well if desired.
Store airtight in the refrigerator for up to 3 days
Nutrition
Serving Size:
Calories: 393
Sugar: 3.2 g
Sodium: 1653.2 mg
Fat: 19.3 g
Carbohydrates: 25 g
Protein: 30.2 g
Cholesterol: 120.4 mg
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