Creamy Chicken Noodle Soup
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Creamy Chicken Noodle Soup
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There's nothing cozier than a warm bowl of creamy chicken noodle soup on a chilly day!
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Ingredients
- ¼ cup (½ of a stick) salted butter
- 2 medium carrots, peeled and chopped (about 1 cup)
- 1 medium onion, diced
- 2 large stalks celery, diced (about 1 cup)
- 2 garlic cloves, minced or pressed
- 2 tablespoons all-purpose flour
- 1 bay leaf
- ½ teaspoon dried thyme or 2 sprigs fresh thyme
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 4 cups chicken broth
- 2 ¼ cups whole milk, at room temperature
- 2 cups uncooked medium egg noodles
- ¾ cup half-and-half or heavy cream, at room temperature
- 4 cups cooked, diced chicken
- 2 tablespoons chopped fresh parsley
Instructions
- In a large Dutch oven, melt butter over medium heat.
- Add the carrots, onion, celery, and garlic. Sauté the vegetables until the onions are translucent, about 5-7 minutes.
- Stir in the flour, bay leaf, thyme, salt, and pepper. Cook for 1 minute, stirring constantly.
- Gradually add the broth and milk, stirring constantly. Gradually bring the liquid to a low boil, stirring regularly. Once the liquid boils, reduce the heat so that it’s just simmering. Discard the bay leaf and thyme sprigs (if using fresh thyme).
- Add the noodles to the pot, and simmer, stirring regularly, until the noodles are tender, about 5 minutes.
- Reduce the heat to low. Add the cooked chicken, half-and-half or heavy cream, and parsley. Stir over low heat, just until warmed through. Discard bay leaf. Taste and season with additional salt and pepper, if necessary.
Notes
- Allow plenty of time for your milk and cream to come to room temperature before adding it to the pot of soup. Stirring cold dairy into a hot pot could cause the milk or cream to curdle.
- Gradually add the liquid to the pot, whisking constantly. Similar to making a gravy, this gives the flour time to absorb the liquid and helps to prevent lumps in your broth.
- Bring the liquid just to a low boil, and then reduce the heat immediately so that it's at a gentle simmer. Do not let the pot vigorously boil, or the dairy could curdle.
- Don't overcook the noodles or they will become mushy in your soup. Add them to the pot just before you're ready to serve.
- Taste and season as you go. The total amount of salt necessary will vary depending on the saltiness of your broth, and on personal preference. Add extra salt for more flavor, and feel free to increase the other herbs and seasonings as well.
- I use medium egg noodles in this recipe. If you prefer thicker noodles (like "wide" or "broad" egg noodles), you'll need to increase the cooking time according to the package directions.
- Egg noodles are a classic ingredient in chicken noodle soup; however, you can substitute with other pasta shapes. Try cut spaghetti, rotini, bowties, or ditalini. Just make sure that you follow the cooking instructions on your package of noodles so that they're cooked al dente.
- Add sliced mushrooms to the pot with the other vegetables.
- Mix up the herbs and use your favorites. In addition to the thyme and parsley, good options include rosemary, sage, and chives.
- Use leftover turkey in this recipe instead of the chicken. It's a great way to take advantage of Thanksgiving leftovers.
- Cooking for a smaller family? This recipe yields about 9-10 cups of soup. To serve a smaller group, cut all of the ingredients in half. The rest of the instructions remain the same.
Nutrition Information
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Serving
1cup
Calories
269kcal
(13%)
Carbohydrates
14g
(5%)
Protein
24g
(48%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
90mg
(30%)
Sodium
658mg
(27%)
Potassium
412mg
(12%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
2728IU
(55%)
Vitamin C
4mg
(4%)
Calcium
128mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6- 8 (about 9-10 cups total)
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 269kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 24g | 48% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 90mg | 30% |
| Sodium | 658mg | 27% |
| Potassium | 412mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 2728IU | 55% |
| Vitamin C | 4mg | 4% |
| Calcium | 128mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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