Creamy Chicken Noodle Soup
User Reviews
5.0
39 reviews
Excellent
Creamy Chicken Noodle Soup
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This Creamy Chicken Noodle Soup has a savory broth with tender vegetables, seasoned chicken, and perfectly cooked egg noodles. It's the definition of cozy!
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Ingredients
Soup
- 1 ¼ lb. boneless skinless chicken breasts see notes
- Salt/Pepper to taste
- 1 ½ teaspoons Italian seasoning
- 2 tablespoons olive oil
- ½ cup dry white wine see notes
- 3 tablespoons butter
- 1 yellow onion diced
- ¾ cup carrots sliced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 1/3 cup flour
- 5 cups chicken broth
- 1 cup heavy cream
- ½ chicken bouillon cube
- 1 bay leaf
- 2 cups wide homestyle egg noodles uncooked
Seasonings
- ¾ teaspoon EACH: dried basil, oregano, parsley, mustard powder
- ¼ teaspoon EACH: dried thyme, paprika, celery salt, pepper
Instructions
- Pro Tip: Measure out ingredients before beginning.
- Pat the chicken dry and season each side with salt, pepper, and Italian seasoning.
- Heat olive oil in a large soup pot over medium-high heat. Add the chicken and sear for 3-4 minutes per side, until a light golden crust has developed. (Note: It’s okay if it’s not cooked all the way through yet, it will finish cooking in the soup which will add more flavor to the broth.) Remove and let rest for 10 minutes, then use 2 forks to dice or shred. Turn the heat off.
- While you continue with the following steps, begin boiling a salted pot of water for the noodles.
- Add the wine to the soup pot and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot, this will give the soup more flavor. Reduce by half, about 4 minutes.
- Add the butter, onions, carrots, and celery. Soften for 5-6 minutes. Add the garlic, soy sauce, hot sauce, and seasonings and stir to combine. Add the flour and cook for 2 minutes.
- Add the chicken broth in small splashes, stirring continuously. Add the heavy cream in the same manner. Add the ½ bouillon cube and the bay leaf. Bring to a boil, then reduce to a simmer.
- Add the chicken back along with any juices from the plate. Cover partially and simmer very gently for 15 minutes, do not let it reach a boil or the chicken will become tough.
- Meanwhile, add the noodles to the pot of boiling water and cook according to package instructions. Drain once cooked.
- Remove the bay leaf. Add the noodles to serving bowls and ladle the soup on top. (If you don’t anticipate any leftovers, add the noodles right to the soup pot and stir to combine.) Garnish with parsley and serve!
Notes
- Pro Tips:
- Storage
- Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
- Noodles: The noodles in this soup are boiled separately and added directly to serving bowls, this is key. Otherwise the noodles absorb all of the broth and become a bit mushy as they continue to sit in the broth.
- Chicken: Bone-in/skinless chicken breast or chicken thighs will add the most flavor to the broth, boneless also works well and is usually what I have on hand.
- 2 cups of leftover/rotisserie chicken can be used instead if needed, add it when the chicken is added back to the soup at the end. The wine can still be added and reduced or it can be omitted.
- Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don’t cook with wine.
- Noodles: I use Pennsylvania Dutch Hearty Homestyle Egg Noodles for this recipe.
- Mushrooms make a great addition to the soup. I sauté them in butter and sprinkle with salt on the side and then add them to the soup at the end. Peas are great too and can be added during the last 15 minutes.
- You can’t taste the hot sauce, soy sauce, or mustard powder in this recipe, they are used as flavor enhancers. I usually use Frank’s Hot Sauce.
- Pairing options: Creamy Chicken Noodle Soup pairs really well with Cheddar Bay Biscuits, Buttermilk Biscuits, No Knead Bread, and Ranch Oyster Crackers!
- For a non-creamy version: Try my other Chicken and Rice Soup recipe!
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- This soup freezes fairly well, be sure to freeze the soup without noodles and boil fresh noodles for serving.
Nutrition Information
Show Details
Calories
481kcal
(24%)
Carbohydrates
26g
(9%)
Protein
26g
(52%)
Fat
29g
(45%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.3g
Cholesterol
140mg
(47%)
Sodium
1062mg
(44%)
Potassium
569mg
(16%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
3534IU
(71%)
Vitamin C
5mg
(6%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 26g | 9% |
| Protein | 26g | 52% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 140mg | 47% |
| Sodium | 1062mg | 44% |
| Potassium | 569mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3534IU | 71% |
| Vitamin C | 5mg | 6% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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