A creamy chicken noodle soup that is full of carrots, celery, onions and garlic mixed with a super flavorful stock, tender chicken and seasonings and plenty of hearty kluski noodles.
In a large Dutch oven or stock pot heat the olive oil over medium heat. Add in the onion, carrots and celery and sauté for approx. 5-10 minutes until they are softening.
Sprinkle the flour over the veggies and cook, stirring constantly, for 1 minute.
⅓ cup flour
Gradually whisk in the 8 cups of chicken broth and bring to a boil. Then lower the heat and simmer, partially covered, for 15-20 minutes.
8 cups chicken broth
Add the remaining ingredients and stir to combine. Simmer for 10 more minutes or until the noodles are al dente.
3 tsp. chicken base, 3 cups cooked chicken, 2 cups uncooked Kluski Noodles, 12 oz can evaporated milk, 1 tsp. salt, ½ tsp. dried oregano, ½ tsp. pepper, ½ tsp. ground turmeric, ¼ tsp. dried thyme, ½ tsp. onion powder, ½ tsp. garlic powder
Taste and season to taste if necessary. Serve immediately.
Storing & Reheating
Keep any leftover creamy chicken noodle soup in the fridge, in an airtight container, for up to 4 days.
The soup will thicken in the fridge. You may need to add some additional stock/water/milk to reconstitute when reheating.
Warm through in the microwave or on the stove top.
Video
Notes
Kluski Noodles: This recipe has only been tested using Kluski noodles.These are traditional chicken soup noodles, think of a can of Campbell's Chicken Noodle Soup. You can find them in the grocery store in the soup aisle or pasta aisle. They will not be with the commercial boxed pasta, they are usually in a specialty or homemade noodle area with dry dumplings and flat dumplings. You can also purchase Kluski Noodles on Amazon.MORE CHICKEN SOUP FOR THE SOUL: