Creamy Chicken Noodle Soup
User Reviews
5
Creamy Chicken Noodle Soup
Description
Creamy Chicken Noodle Soup begins with sautéed aromatic vegetables—onion, celery, and carrots—cooked in butter until softened. Garlic and herbs (fresh rosemary and dried thyme) add depth of flavor early on. Flour is added to coat the vegetables and acts as a thickener once the chicken broth and milk are added.
Boneless, skinless chicken breasts poach gently in the broth until tender. After removing the chicken, egg noodles and milk are stirred in, cooking until the noodles are tender, resulting in a creamy, satisfying soup. Finally, the shredded chicken and chopped parsley return to the pot, blending all flavors together.
This soup pairs well with crusty bread or light sandwiches and provides a filling, flavorful meal particularly suited to cold days or when comfort food is desired. Using a hand or stand mixer to shred the chicken speeds preparation and ensures uniform shredding.
Ingredients
- 3 tablespoons butter
- 1 onion diced
- 4 celery diced, stalks
- 4 carrot sliced
- 2 garlic minced, cloves
- 2 tablespoons rosemary chopped, fresh
- 1 teaspoon thyme dried
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup all-purpose flour
- 2 cups milk 2%
- 8 cups chicken broth
- 1 ½ pounds chicken breast boneless, skinless
- 8 ounces egg noodles
- 2 tablespoons parsley chopped
Instructions
- In a large dutch oven over medium heat, melt the butter. Add onion, celery and carrots and cook for 5 to 7 minutes, or until the onion is translucent and the vegetables are beginning to soften. Add garlic, rosemary and thyme and cook for 1 minute more, or until very fragrant. Season with salt and pepper.
- Add the flour, stirring with a wooden spoon to evenly coat the vegetables. Add chicken stock, whisking to avoid lumps. Increase the heat to medium high and bring the liquid to a boil. Add chicken breasts, then reduce to a simmer. Cover and cook, stirring occasionally, for 20 minutes or until the chicken is cooked through.
- Remove the chicken from the pot and set aside on a cutting board. Bring the soup back up to medium heat, and add egg noodles and milk. Cook, stirring occasionally, for about 8 minutes, or until noodles are tender.
- Shred the chicken with two forks. Add chicken back to the pot, along with fresh parsley. Stir everything to combine and serve.
Notes
- For easier shredding of cooked chicken, use a hand or stand mixer to save time and effort.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 49g | 16% |
| Protein | 40g | 80% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 126mg | 42% |
| Sodium | 542mg | 23% |
| Potassium | 1088mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 7267IU | 145% |
| Vitamin C | 8mg | 9% |
| Calcium | 155mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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