Creamy Chicken Noodle Soup
User Reviews
5
Creamy Chicken Noodle Soup
Description
This Creamy Chicken Noodle Soup uses pulled rotisserie chicken for convenience and flavor. Celery, carrots, and onion sautéed in olive oil build a savory base. Poultry seasoning adds aromatic depth, complementing the chicken broth and cream.
Egg noodles are cooked directly in the broth with the chicken and vegetables, absorbing flavors, though this can cause them to soften further when stored as leftovers. The cornstarch and water slurry is stirred in near the end to thicken the soup, giving it a velvety texture without heaviness.
The soup is ideally served hot with optional fresh parsley garnish, making a comforting meal especially welcome in cooler weather or when a gentle soup is desired.
For leftovers, noodles can be cooked separately and added when serving to maintain texture. The soup keeps refrigerated for 3-4 days and freezes well for up to 3 months. Reheating should be done gently with added broth if the consistency thickens too much.
Ingredients
- 4 cups chicken about 1 rotisserie chicken pulled, shredded
- 2 cups celery chopped
- 2 cups carrot chopped
- 1 yellow onion chopped (medium-large)
- 3 tablespoon olive oil
- 2 teaspoon poultry seasoning
- 10 cups chicken broth plus up to 2 more cups
- 2 cups heavy cream
- 12 ounces egg noodles 1 package) uncooked, wide
- 1/3 cup cornstarch
- 1/4 cup water
Instructions
- Heat olive oil in a large stock pot over medium -medium high heat. Once it becomes bubbly and fragrant, add the celery, carrots, onion poultry seasoning, and salt. Sauté until the vegetables are tender, about 5-10 minutes.
- Pour 8 cups of the broth and heavy cream into the vegetables, then add the noodles and chicken and submerge them in the liquid. Bring the pot to a boil, then reduce heat to low and allow soup to simmer for 8-10 minutes or until the noodles are al dente.
- While the soup simmers, mix the cornstarch and water until the cornstarch is completely dissolved.
- Pour the cornstarch mixture into the soup slowly while stirring continuously. Once it is all combined, let it simmer an additional 2-3 minutes or until it starts to thicken. Stir in additional broth if you want the soup to be thinner.(see notes)
- Garnish with fresh parsley if desired. Serve hot!
Notes
- Adding noodles directly in the soup yields more flavorful noodles but may cause sogginess in leftovers; cooking noodles separately preserves texture.
- Store leftover soup in the refrigerator for 3-4 days or freeze for up to 3 months; for freezing, separate noodles if possible.
- Reheat slowly in the microwave or on the stove, adding broth or water to loosen if the soup thickens excessively.
- The recipe can be halved or doubled depending on serving needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Calories | 591kcal | 30% |
| Carbohydrates | 44g | 15% |
| Protein | 28g | 56% |
| Fat | 34g | 52% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 161mg | 54% |
| Sodium | 1211mg | 50% |
| Potassium | 565mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 6408IU | 128% |
| Vitamin C | 4mg | 4% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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