Description
This Creamy Chicken Noodle Soup is a comforting and hearty recipe featuring tender chicken, wide egg noodles, and a luscious creamy broth infused with fresh herbs and vegetables. Perfect for a cozy meal, this soup combines savory flavors with a smooth texture that's sure to satisfy.
Ingredients
Scale
Vegetables and Herbs
- 1/2 medium yellow onion, chopped
- 2 ribs celery, finely chopped
- 2 medium carrots, peeled and finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 teaspoon dried rosemary or 1 tablespoon fresh, chopped
- 1 tablespoon fresh parsley, roughly chopped (optional)
Proteins and Dairy
- 1 lb boneless skinless chicken breasts
- 2 tablespoons butter
- 1 cup heavy whipping cream
Dry and Liquids
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups uncooked wide egg noodles
- Kosher salt and freshly ground pepper, to taste
Instructions
- Prepare the base: In a large pot or Dutch oven, melt the butter over medium-high heat.
- Sauté vegetables: Add the chopped onion, celery, and carrots to the melted butter and cook until just tender, stirring frequently, about 7 minutes.
- Add garlic: Stir in the minced garlic and cook for 1 more minute to release its aroma.
- Make the roux: Sprinkle in the flour and stir constantly for 1 minute to cook the raw flour taste and thicken the base.
- Add broth and chicken: Gradually whisk in the chicken broth, then add the chicken breasts along with thyme and rosemary. Bring the mixture to a boil over high heat, then reduce heat to low, cover with lid slightly ajar, and let simmer for 10 minutes until chicken is cooked through.
- Cook noodles: Stir in the uncooked wide egg noodles, cover the pot again slightly ajar, and cook for an additional 8 minutes, stirring occasionally to prevent sticking.
- Shred chicken: Remove the chicken breasts from the pot, chop or shred them into bite-sized pieces, and return them to the soup.
- Add cream and season: Stir in the heavy whipping cream, season with kosher salt and freshly ground pepper to taste, and simmer for 5 more minutes to meld flavors and thicken the soup gently.
- Finish and serve: Stir in fresh parsley if using, then ladle the soup into bowls and serve warm. Enjoy your creamy chicken noodle soup!
Notes
- Use wide egg noodles for a traditional texture; substituting with other pasta shapes may change cooking times.
- If fresh herbs are not available, dried thyme and rosemary are excellent substitutes—reduce fresh amounts accordingly.
- To make the soup lighter, substitute half-and-half for heavy cream, but avoid boiling after adding it to prevent curdling.
- Leftovers store well in the fridge for up to 3 days; reheat gently to preserve creaminess.
- For a gluten-free version, use gluten-free flour and gluten-free noodles.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 80 mg
