As a long time lover of the classic chicken noodle soup the idea of turning the soup creamy was was new for me. Don't ask me why it took 20 something years to reach this "enlightened" stage. At this point I'm just trying not to regret the years I have lost with this new found delight! Fresh carrots, celery, onions, garlic, super tender chicken, my all time favorite homemade style egg noodles and whole milk create this fantastic fall soup. Homemade whole wheat bread makes this satisfying meal complete.
***My favorite and absolute easiest way for tender, fall off the bones chicken is with the crock pot. Pop a whole chicken in the crock pot, add 1/2 cup water, cover and set the crock pot for 6 hours. At this point lift your chicken out and fork off the meat. So tender, flavorful and easy!
Creamy Chicken Noodle Soup
Adapted from Cooking Classy
1 large onion, diced
4 celery stalks, diced
4 large carrots, diced
4 garlic cloves, minced
4 cups low sodium chicken broth
1/2 cup cooking juices from chicken
1/4 teaspoon crushed bay leaves
1 teaspoon parsley
2 cups dry homemade style egg noodles
2 tablespoons butter
3 tablespoons whole wheat flour
1/2 cup water
2 cups whole milk
2 cups cooked chicken***
In a large stock pot, heat 1 tablespoon of olive oil over medium heat, add in onion, celery and carrots. Saute for 6 minutes than stir in garlic and cook, stirring for an additional minute. Pour in chicken broth and 1/2 cup of cooking juice from the chicken, Add spices and salt and pepper to taste.
Bring a large pot of water to boil and cook pasta until al dente.
In a small saucepan melt butter and whisk in flour. Cook and stir for 1 minute then remove from heat and whisk in water until mixture is smooth and there are no lumps.
Pour the roux back into the soup and stir until smooth. Bring to boil than reduce heat to medium-low and stir in milk. Stir in noodles and simmer soup on low until ready to serve.