This Creamy Cheesy Chicken Noodle Soup is such a cozy soup for a cold day. Make it all through the cold months to make the seasons even better.
Soooo. Snow. It’s coming. Maybe it’s already hitting your area. Honestly, I’ve decided to ban it from coming to my house. That’s really all there is to it. I have no use for scraping the snow or ice off my car in the mornings before I drive on the freeway for 4o minutes to my other job. Nor do I want to drive in the snow or slush on the freeway. So that’s what I’ve decided.
Now. About this soup. I don’t really know what there is to say about it. Thick country style noodles, veggies, creamy cheesy base and chicken? Nothing but deliciousness. It’s definitely a staple meal for this house. I used a Mexican Quesadilla cheese that I found in the Mexican cheese section at the grocery store but if you can find white cheddar you can use that too. Or Mozzarella will work as well. Just make sure you make a pot of this soup and stay warm!
- 5 tablespoons butter
- 1 ¼ cups yellow onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 4 teaspoons minced garlic
- ¼ cup diced mushrooms
- 6 tablespoons flour
- 2 cups cold whole milk or half and half ( I use a combination of both)
- 32 oz chicken broth
- 2 tablespoons salt-free seasoning blend like Mrs. Dash
- 2 ½ cups cooked, shredded chicken
- 1 cup frozen peas
- 1 ½ cups frozen corn
- 2 cups shredded Mexican Quesadilla cheese or white cheddar
- salt and pepper to taste
- 8 ounces egg noodles, cooked to package directions
- Heat the butter in a large pot over medium heat. Add the onions and sauté them for 5-7 minutes or until they start to soften and turn translucent. Add the carrots, celery, garlic, and mushrooms and cook for 3-4 minutes. Stir the veggies as you add the flour to coat everything evenly, let cook 1 minute.
- Pour in the cold milk and 3 cups of chicken broth while you whisk. This will help prevent any lumps. Allow the soup to reach a gentle simmer and start to thicken, about 5-7 minutes. Add the seasoning blend, shredded chicken, peas, and corn and season with salt and pepper, to taste.
- Bring the soup back to a gentle simmer. Cover, and reduce the heat to low and let simmer gently for 12-15 minutes.
- Remove the lid, stir in the cheese. Season with additional salt and pepper to taste. Add the cooked egg noodles into the soup.
- Add remaining broth if needed to thin out.
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