Creamy Chicken Noodle Soup
This Creamy Chicken Noodle Soup takes comfort to the next level. It’s rich, creamy, and filled with tender chicken, soft noodles, and perfectly cooked veggies.
Servings: 10
Ingredients
- 2 tablespoons butter
- 1 small yellow onion diced
- 2 large carrots thinly sliced
- 2 celery stalks thinly sliced
- ¼ cup chopped fresh parsley
- 4 cloves garlic minced
- ⅓ cup all purpose flour
- ¾ teaspoon salt or to taste
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper or to taste
- 4 cups chicken broth
- 2 bay leaves
- 1 pound boneless skinless chicken breasts
- 2 cups milk
- 1½ cups heavy cream or half and half
- 10 ounces dry egg noodles
Instructions
- Sauté the veggies. Melt the butter in a Dutch oven or large pot set over medium heat. Add in the diced onions, carrots, celery, and parsley; cook for 5 minutes, stirring occasionally. Stir in the garlic; cook for 20 seconds.
- Cook the flour. Add in the flour, salt, oregano, thyme, and black pepper, and cook for 3 minutes, stirring frequently.
- Add the broth and chicken. Stir in the chicken broth, scraping up all the browned bits from the bottom of the pot. Then, add the bay leaves and chicken breasts and bring to a boil.
- Simmer. Reduce the heat to a steady simmer; partially cover with a lid and simmer for about 20 to 25 minutes, or until the chicken is cooked through and no longer pink inside.
- Shred the chicken. Remove the cooked chicken breasts from the soup and transfer them to a cutting board. Let them cool for a couple of minutes, then shred the meat. Return the shredded chicken to the pot.
- Make it creamy. Stir in the milk, heavy cream, and noodles; bring to a steady boil and cook for about 7 minutes or until the noodles are cooked al dente.
- Finish and serve. Remove the soup from the heat and discard the bay leaves. Taste it for salt and pepper, and adjust accordingly. Ladle into bowls and serve.
Notes
- Chicken cuts: Try chicken thighs instead of breasts for a juicier twist. They’re tender and follow the same cooking steps.
- Doneness check: Ensure your chicken is perfectly cooked with an instant-read thermometer. It offers a speedy digital result, signaling it’s ready at 165°F.
- Pasta or not: While egg noodles are a classic choice, feel free to mix it up with other kinds of pasta, rice, or diced potatoes. Different cooking times may apply, and textures may vary slightly.
- Veggie boost: Add more veggies like green beans, peas, or broccoli. It’s a tasty way to sneak in extra greens and flavors!
Nutrition
Calories: 375kcal | Carbohydrates: 31g | Protein: 19g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 266mg | Potassium: 522mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2911IU | Vitamin C: 5mg | Calcium: 118mg | Iron: 1mg
