Creamy Chicken Noodle Soup
User Reviews
4.9
Creamy Chicken Noodle Soup
Description
The soup starts by searing seasoned chicken breasts to achieve a browned exterior without fully cooking. Aromatic vegetables and garlic are sautéed in the same pot, then chicken broth with thyme and bay leaves is added, cooking the chicken through at a gentle simmer. Meanwhile, a roux of butter and flour is prepared and combined with milk and cream to thicken the soup base.
Chicken is shredded or sliced before being returned to the pot, and noodles are added just before serving to prevent over-softening. The soup is seasoned with salt and pepper and garnished with fresh parsley. Its creamy texture and balanced vegetable and chicken flavors create a nourishing meal for cooler days.
Notes advise against freezing the soup due to dairy separation and recommend preparing in advance but adding noodles only when ready to eat to preserve their texture.
Ingredients
- 1 lb. chicken breast about 2 large, boneless, skinless
- 1 1/2 Tbsp olive oil divided
- 1 1/2 cups chopped yellow onion (1 medium)
- 1 1/2 cups carrot 3 carrots, chopped
- 1 1/2 cups celery 3 stalks, chopped
- 1 Tbsp minced garlic 3 cloves
- 4 cups chicken broth can add more to thin near end if desired, low-sodium
- 1 Tbsp chopped thyme or 1 tsp dried, fresh, leaves
- 2 bay leaf
- salt and black pepper
- 1/3 cup butter
- 6 Tbsp all-purpose flour
- 2 1/2 cups milk whole
- 1/4 cup heavy cream
- 2 cups egg noodles dry medium
- 3 Tbsp chopped parsley fresh
Instructions
- Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pound chicken to an even thickness using a meat mallet then dab chicken dry with paper towels and season both sides with salt and pepper.
- Sear chicken in pot until browned on both sides, about 4 minutes per side (it won't be fully cooked through at this point). Transfer to a plate.
- Heat remaining 1/2 Tbsp olive oil in pot. Add onion, carrot and celery and saute 5 minutes, then add garlic and saute 1 minute longer.
- Add chicken broth, thyme, bay leaves and season with salt and pepper to taste. Add chicken breasts and bring soup to a simmer.
- Reduce heat to low, cover with lid and allow soup to cook until chicken has cooked through, about 5 to 10 minutes longer (cook time will vary depending on thickness of chicken breasts).
- Meanwhile in a medium saucepan melt butter over medium heat, add flour and cook, stirring constantly, 2 to 3 minutes until it's a deeper golden. While whisking slowly add in milk and whisk vigorously to smooth lumps.
- Whisk in cream to milk mixture then bring mixture to a simmer, stirring constantly (scrape bottom edges as well).
- Remove cooked chicken from soup and allow to rest for 5 minutes, then shred into small bite size pieces. Meanwhile add noodles to soup, cover and cook until tender, about 6 to 12 minutes (or according to time on package).
- Turn heat off soup. Pour milk mixture into soup mixture and return shredded chicken to soup. Stir in parsley. Let soup cool slightly before serving.
Notes
- This soup should not be frozen as the dairy can separate and curdle upon thawing.
- Prepare the soup base ahead of time but add the noodles only just before serving to avoid mushy noodles.
User Reviews
Overall Rating
4.9
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