Creamy Chicken Noodle Soup

• порції: 4 servings
• загальний час: 25 minutes

Інгредієнти

¼ cup unsalted butter

1 medium-size yellow onion, finely chopped (about 1 cup)

3 medium carrots, sliced into ½-inch rounds (about ¾ cup)

2 medium celery stalks, chopped (about ½ cup)

1 ½ teaspoons kosher salt, divided

¼ cup all-purpose flour

4 medium garlic cloves, finely chopped (4 tsp.)

¼ teaspoon smoked paprika

6 cups chicken stock

8 ounces old-fashioned wide egg noodles (such as Mrs. Miller's)

12 ounces cooked chicken, torn into bite-size pieces (4 cups)

½ cup heavy whipping cream

1 tablespoon sherry vinegar

2 teaspoons fresh thyme leaves

Напрямки

Cook vegetables:

Melt butter in a large pot over medium-high. Add onion, carrots, celery, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until softened, about 5 minutes.

Add flour and spices:

Add flour, garlic, and paprika. Cook, stirring constantly, until mixture is fragrant and flour turns light brown, about 1 minute.

Add stock:

Add stock to flour mixture, and increase heat to high. Bring to a boil, stirring occasionally.

Cook egg noodles:

Add egg noodles. Cook, stirring occasionally, until tender and just cooked through, about 10 minutes.

Add chicken and remaining ingredients:

Reduce heat to medium-low. Add chicken. Cook, stirring constantly, until chicken is heated through, about 1 minute. Remove from heat. Stir in cream, sherry vinegar, and remaining 1 teaspoon salt. Divide soup evenly among 4 bowls; top with thyme leaves.