I always seem to catch colds at the most inconvenient times.
I know — getting sick is never really convenient.
But seriously! I caught a little cold last week four days before heading to Wisconsin for the Kohler Food & Wine Experience, which I figured would be NBD because four days is a totally reasonable amount of time to kick a cold. Right? Oh no. A day after returning home from an amazing weekend of said eating and drinking, I’m still sniffling away.
I even ended up being “that girl” on the plane ride home who conveniently fell into a 5 minute coughing fit just as the plane landed. You know — that tense moment when everyone is stuck sitting in their seats without any portable electronic handheld devises to keep them company, itching to stand up and grab those bags that might have shifted during takeoff, while the seatbelt sign is clearly illuminated — barring me from getting up to grab a drink of water, Sprite, anything that would stop the coughing?!? Oh yes. I don’t think even screaming babies get shot as many dagger looks as that girl who is clearly going to infect the entire plane with nothing less than The Plague.
But alas, the one convenient thing about this cold was that I had been craving some creamy chicken noodle soup, and actually had all of the ingredients ready to go on the day that I felt the worst. And some of those leftovers were conveniently still waiting for me when I arrived home. It must have been meant to be.
For years, I had been looking for a way to “lighten up” creamy chicken soup. I had tried versions using milk or half and half, with so-so results. But when I saw that my friend Monica made a version with evaporated milk, I knew it was brilliant! I have been using evaporated milk to lighten up macaroni and cheese this past year, so was stoked to try it in a soup. Sure enough, the “skinny” version of this creamy chicken noodle soup recipe was a total success! The broth was wonderfully creamy and flavorful, and definitely hit the spot.
And speaking of “convenience”, it’s ready to go in about half and hour. Can’t beat that on a day when you’re rushed and not feeling well.
Comfort food at its best. :)
(Skinny!) Creamy Chicken Noodle Soup
Ingredients
- 1 Tbsp. olive oil
- 1 small white onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/3 cup flour
- 8 cups chicken broth
- 3 cups cooked shredded chicken
- 2 cups uncooked egg noodles or pasta (I used “wide” egg noodles)
- 1 (12 oz.) can evaporated skim milk
- 1 tsp. salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- (optional garnish) chopped fresh parsley
Instructions
- Heat oil over medium-high heat in a large stockpot or Dutch oven. Saute onion, carrots, and celery for 7 minutes. Add garlic and cook for an additional minute. Sprinkle flour over vegetables, and cook and stir for an additional minute. Gradually stir in broth and bring to boil. Reduce heat and simmer, partially covered, for 10-15 minutes.
- Add remaining ingredients, and stir to combine. Cook for 10 minutes or until noodles are al dente. Season with additional salt and pepper or seasonings if needed.
- Serve warm, garnished with fresh parsley if desired.
Notes
Did you make this?Let me know how it turned out in the comments below!
I’m new to your site, this is the first recipe I saw (was googling chicken noodle soup during one of our all-day rain weeks) and the first of yours I have tried and I absolutely loved it. It’s the best chicken noodle soup I’ve had! (the chicken always seems a bit funky to me from the can and it’s often too salted for me from places like Panera). The thyme and condensed milk added so much great flavor and fullness — great additions. Thanks for sharing!
+ my picture (featured with a link to your page): https://www.facebook.com/photo.php?fbid=10156004319690273&l=8130d594d3
Hi Eden, thanks for stopping by! We’re so happy to hear you loved the soup! Also, thanks for sharing your photo and shoutout – it looks like you did an awesome job! :)
Hi Ali! I come to your site ALL the time (especially when I’m at work, at about 2:00, when all I’m thinking about is what to cook for dinner when I get home!). Anyway, just wanted to say that your blog is AWESOME. And by AWESOME, I meant the same kind of AWESOME found in this soup! It’s my go-to any time I’m under the weather OR the weather just sucks. Love your work!!! (all the way from Sydney Australia!)
Hey Steph! Aww that’s so sweet of you, thank you for being a regular visitor! And wow, I so hope to get to Sydney one day — what an amazing place you live in! Cheers : )
Just made this tonight – delish! And easy! Thanks for the recipe.
I’d mentioned I was going to make some of this and freeze it…prior to adding the noodles. Now I’m wondering…does anyone know if the milk will freeze well? I could always make it and freeze prior to adding the milk AND the noodles but just wondered if the milk will be okay to freeze?
OMGosh!!! I made this yesterday,…made a double batch (for only 5 people) and today there is NONE left!!! I made extra because I wanted to have it for lunch today! No such luck…SOMEONE (or possibly more than one) raided the fridge last night and finished it off. BOO!!! I guess I will be making this again very, very soon. Next time I’m going to make a triple batch, and freeze some prior to adding the noodles. This…was…AWESOME!!!
This was the best chicken soup that I have ever had. My husband and I are both sick with bad colds and when I saw this recipe, I knew we just had to try it. I made mine without the chicken and used orzo pasta. We both feel better already!! It is divine…thank you!
I made this last night and thought it was very good! I think I added a little too much pepper because it does have quite a kick. I also decided to not add the entire can of evaporated milk because it seemed creamy enough with just 3/4 can. I would definitely make it again!
I am in love with this recipe! I’ve been “sick” for the past few days, my throat has been sore, I’ve been coughing, I’ve been stuffy but I’m not sick enough to actually call into work or lay in bed all day, it’s just been kind annoying.
I’ve wanted to make this soup for the past week as I think chicken soup is a cure all for anything and my mom used to make me creamy soup when I was little but I believe she used half and half and I figured the leftovers wouldn’t store so well.
I stumbled upon this and hallelujah! This is EXACTLY what I’ve been craving and I’m now watching my favorite TV show and have a big bowl of this and it’s perfect.
Liken another commenter said, I used fat free evaporated milk because that’s what I had but it still turned out wonderfully!
Thank you so much!
I have no doubts this is delish. Very close to a recipe I use. I found
the one ingredient that has become my favorite that is not included is parsnips, that gives it a great flavor. My family is,
in love with it.
I made this soup for the first time tonight and it is delicious! I used bowtie noodles and some rotissire chicken. It took hardly any time to make and is super good. Thank you for sharing this.