Creamy Chicken Noodle Soup
A comforting soup made with tender chicken, fresh vegetables, and silky noodles in a creamy broth, perfect for chilly days or nurturing loved ones.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken You can use leftover rotisserie chicken.
- 3 tablespoons unsalted butter
- 1.5 cups chopped carrots (about 3 carrots)
- 1.5 cups chopped celery (about 3 ribs)
- 1 small diced onion (about 1 cup)
- 3 cloves garlic minced (about 3 teaspoons)
- 1 tablespoon fresh thyme
- 1 tablespoon fresh parsley
- 3 tablespoons all-purpose flour
- 8 cups chicken broth
- 8 ounces wide egg noodles
- 2 cups heavy cream Can be substituted with evaporated milk or half-and-half for a lighter version.
- Salt and pepper To taste.
Instructions
Preparation
- 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 small diced onion. Cook the vegetables, stirring occasionally, until they are tender, about 5 minutes.
- Add in 3 cloves of minced garlic, 1 tablespoon of fresh thyme, and 1 tablespoon of fresh parsley. Cook for another minute.
- Whisk in 3 tablespoons of all-purpose flour into the vegetables and butter to create a paste.
- Slowly whisk in 8 cups of chicken broth and 2 cups of heavy cream to form a smooth, creamy soup base.
Cooking
- Add 8 ounces of wide egg noodles. Season with salt and pepper to taste. Stir everything together and bring to a boil.
- Reduce heat to low, cover the pot, and cook until the noodles are al dente.
- When the noodles are nearly done, add in 2 cups of cooked shredded chicken and cook until the noodles are finished.
Serving
- Serve fresh, garnished with additional seasoning if desired.
Notes
Best served hot with crusty bread or a side salad. You can add peas, corn, or green beans for extra flavor and color. For a thicker soup, add an extra tablespoon of flour or let it simmer longer without the noodles.