Description
Creamy Chicken Noodle Soup
A comforting and creamy chicken noodle soup perfect for chilly days. Filled with tender chicken, hearty vegetables, and rich cream, this soup is sure to warm your heart and satisfy your appetite. It’s easy to make and packed with flavors the whole family will love.
Ingredients
Units
Scale
Soup Base
- 3 tablespoons unsalted butter
- 1 1/2 cup chopped carrots (about 3 carrots)
- 1 1/2 cups chopped celery (about 3 ribs)
- 1 small onion, diced (about 1 cup)
- 3 cloves garlic, minced (about 3 teaspoons)
- 1 tablespoon fresh thyme
- 1 tablespoon fresh parsley
- 8 cups chicken broth
Creamy Mixture
- 2 cups heavy cream
- 3 tablespoons all-purpose flour
Proteins and Noodles
- 2 cups cooked shredded chicken
- 8 ounces wide egg noodles
Seasoning
- Salt and pepper to taste
Instructions
- Sauté the Vegetables
In a large stock pot over medium-high heat, melt 3 tablespoons of unsalted butter. Add 1 ½ cups of chopped carrots, 1 ½ cups of chopped celery, and 1 diced small onion. Sauté the vegetables, stirring occasionally, until they turn tender. This will take about 5 minutes. - Add Aromatics and Thicken
Stir in the 3 minced garlic cloves, 1 tablespoon of fresh thyme, and 1 tablespoon of fresh parsley. Cook this mixture for another minute to release the flavor. Then, whisk 3 tablespoons of all-purpose flour into the butter and vegetables to create a paste that will thicken the soup. - Create a Creamy Soup Base
Slowly pour and whisk in 8 cups of chicken broth along with 2 cups of heavy cream. Blend until smooth to form a creamy soup base. - Cook the Noodles
Add 8 ounces of wide egg noodles to the soup. Salt and pepper the soup to taste. Stir everything together before bringing the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and cook until the noodles become al dente. - Add Chicken and Finish Cooking
When the noodles are nearly done, stir in 2 cups of cooked shredded chicken. Allow it to simmer just long enough for the chicken to warm through and the noodles to finish cooking. - Serve
Ladle the creamy chicken noodle soup into bowls and serve fresh. Optionally, garnish with additional herbs or seasoning.
Notes
- For a healthier twist, substitute heavy cream with half-and-half or evaporated milk.
- Add extra vegetables like spinach, peas, or zucchini for more nutrition and color.
- You can use rotisserie chicken for convenience or boil and shred fresh chicken for the protein.
- Leftover soup can be stored in an airtight container in the refrigerator for 3-4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 850mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 110mg
