Creamy Chicken Noodle Soup is a hearty, easy, and healthy must-have recipe that's filled with tender chicken, vegetables, and a savory slightly creamy broth.
In a large pot or dutch oven over medium heat add olive oil and butter. When the butter is melted add celery, onions, and carrots and cook for 5-7 minutes until soft.
When the vegetables are soft, Stir in garlic and cook until fragrant (about 30 seconds).
Sprinkle flour over the vegetables a little at a time stirring after each addition. Cook all together for another 30 seconds.
Stir in chicken broth, milk, and the better than bouillon.
*If using turmeric and/or a parmesan rind also add it in now.
Adjust heat to medium-high and bring the soup to a boil for a couple of minutes and then reduce to simmer. Stirring occasionally until slightly thickened for about 20-ish minutes.
While the soup is simmering. Cook pasta in another pot according to package directions. Don't forget to salt the water while waiting for it to come to a boil. When it's done, drain, and set aside.
After about 20 minutes, stir in the chopped chicken breast and peas. Continue to cook until chicken and peas are heated (should take just a few minutes). Squeeze half of a lemon and stir all together. Salt and pepper, to taste!
*if you put the parmesan rind in- remove it.
Add 1/2 cup (or desired amount) of pasta to each bowl of chicken soup. Add oyster crackers and/or dip a peice of delicious bread in it. Enjoy!