Ingredients
Equipment
Method
- Cook the egg noodles according to the package instructions. Drain and set aside.
- Add the butter and olive oil to a large pot over medium-high heat.
- Once the butter has melted, add the diced carrots, onion, and celery.
- Cook the vegetables for about 10 to 12 minutes, or until they begin to soften.
- Sprinkle the flour over the vegetables and stir until the flour is fully incorporated.
- Continue stirring frequently and cook the roux for about 2 minutes.
- Pour in the chicken broth. Add the chicken bouillon powder, garlic powder, onion powder, salt, and black pepper. Stir well to combine.
- Stir in the cooked chicken and cream of chicken soup.
- Bring the soup to a gentle simmer and cook for 10 to 15 minutes, or until the vegetables are tender and the soup is creamy and heated through.
- Add the drained egg noodles to the soup.
- Stir well to combine, adjust salt and black pepper to taste, and serve warm.
Notes
This soup has tender vegetables, chicken, and egg noodles in a creamy, savory broth.
For the best texture, cook the egg noodles separately and add them near the end so they do not become overly soft.
If the soup becomes too thick, add a little extra chicken broth until it reaches your preferred consistency.