Recipe by: Michel
Prep 10 m
Cook 35 m
Ready In 45 m
A quick cooking, comforting soup that's guaranteed to warm your home on a chilly night.
1 tablespoon extra virgin olive oil
3 carrots, peeled and chopped
3 celery stalks, diced
1/2 yellow onion, chopped
1 teaspoon minced garlic
1/3 cup all-purpose flour
8 cups low-sodium chicken stock
3 cups chicken, cooked and shredded
2-1/2 cups uncooked egg dumpling noodles
1 can (12 oz) evaporated skim milk
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
To garnish Crushed tortilla chips
Shredded pepper jack cheese and Chopped cilantro
Heat oil over medium-high heat in a large stockpot or Dutch oven. Sauté onion, carrots, and celery until beginning to soften, about 7 minutes. Add garlic and cook for 1 minute. Sprinkle flour over the vegetables and cook for 1 minute, stirring continually. Slowly stir in the broth and bring to boil. Reduce heat and simmer, partially covered, for 10 minutes.
Add the chicken, noodles, evaporated milk, salt, oregano, and pepper. Stir to combine. Cook soup for 10 minutes, until noodles are al dente.
Serve warm, garnished with crushed tortilla chips, shredded cheese, and cilantro.