Creamy Chicken Noodle Soup

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Creamy Chicken Noodle Soup

1.0

Ingredients

2 tablespoons unsalted butter

1 tablespoon olive oil

2 cups chopped yellow onion (from 1 large onion)

2 cup chopped carrots, frozen or fresh

2 cup chopped celery

1 ¾ teaspoons kosher salt

4 tablespoons all-purpose flour, (I use AP Almond Flour and it works just fine!)

8 cups unsalted chicken stock or chicken bone broth. If you want it more soup like, add another 4 cups (64 oz or 96)

1.5 cups whole milk (can sub low fat/fat free)

1.5 cups of cottage cheese

10-12 ounces uncooked whole-wheat egg noodles

1-2 lbs of shredded chicken breast

2 cup frozen green peas

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Instructions

Melt butter with olive oil in a large Dutch oven over medium-high heat.
Add onion, carrots, celery and salt and cook, stirring often, until vegetables are slightly softened, 6 to 8 minutes.
While the vegetables are cooking, add your milk and cottage cheese to a blender and blend until smooth.
Add flour and stir to coat.
Stir in stock and milk/cottage cheese and let the mixture come to a boil.
Add uncooked noodles to the boiling mixture. Cover and cook until noodles are al dente, about 8 minutes.
Stir in chicken and peas and cook until pasta reaches desired doneness and chicken and peas are warmed through, about 1 to 2 more minutes.
Serve immediately.

Notes: This makes a TON of soup! Make sure you have a large pot to put it in.

Course

Diets...