Creamy Chicken Noodle Soup
User Reviews
5
Creamy Chicken Noodle Soup
Description
The Creamy Chicken Noodle Soup starts by seasoning and searing boneless skinless chicken breasts to develop a light crust, which contributes to a rich broth. The chicken is rested and shredded, while the pot is de-glazed with white wine to capture fond flavors. Butter, diced onion, carrots, and celery are softened, then combined with garlic, soy sauce, hot sauce, and an array of dried herbs. A flour roux thickens the broth, which is simmered with chicken broth, cream, and a bay leaf, imparting a silky, velvety texture. Wide homestyle egg noodles are boiled separately to maintain their bite when served.
The finished soup delivers a creamy and smooth body with a blend of herbaceous and subtle spice notes from the soy and hot sauce, which enhance but do not dominate. The egg noodles add a tender chew contrasting the soft vegetables. This soup serves well as a warming main dish during cooler weather and pairs nicely with biscuits or crusty bread.
For best results, cook noodles separately and add them to each bowl to prevent the noodles from absorbing too much broth and becoming mushy. Leftovers keep well in the refrigerator for up to three days or can be frozen for longer storage without the noodles, which should be freshly cooked when reheating. Variations include adding sautéed mushrooms or peas during the final simmer, and using leftover or rotisserie chicken can save preparation time.
Ingredients
Soup
- 1 ¼ lb. chicken breast see notes, boneless skinless
- salt to taste
- black pepper to taste
- 1 ½ teaspoons Italian seasoning
- 2 tablespoons olive oil
- ½ cup white wine see notes, dry
- 3 tablespoons butter
- 1 yellow onion diced
- ¾ cup carrot sliced
- 2 celery ribs 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 egg noodles uncooked, wide homestyle
Seasonings
- ¾ teaspoon dried basil
- ¾ teaspoon oregano
- ¾ teaspoon parsley
- ¾ teaspoon mustard powder
- ¼ teaspoon dried thyme
- ¼ teaspoon paprika
- ¼ teaspoon celery salt
- ¼ teaspoon black 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
- Cook noodles separately and add to bowls before serving to avoid sogginess.
- Bone-in or skinless chicken can deepen broth flavor, but boneless works well too.
- Leftover rotisserie chicken is an option; add when returning chicken to the soup.
- Dry white wines like Pinot Grigio or Chardonnay work best; omit if desired and use more broth.
- Sautéed mushrooms or peas can be added for extra flavor and texture.
- Store soup in an airtight container for up to 3 days refrigerated or freeze without noodles for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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