Creamy Chicken Noodle Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8 servings
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Course
Main Course, Soup
Creamy Chicken Noodle Soup
Description
The Creamy Chicken Noodle Soup combines butter-sautéed onions, carrots, and celery as a flavorful base, enriched with garlic and fresh thyme. The addition of flour and white wine creates a roux that thickens the chicken stock into a creamy broth. Tender egg noodles and shredded rotisserie chicken are cooked gently in the broth, allowing the pasta to absorb savory flavors. Green peas and parsley added near the end provide subtle sweetness and fresh herbal notes. A splash of heavy cream rounds out the soup, giving it a velvety texture and mild richness.
This soup can be served immediately as a warming main dish or a starter. Its texture is creamy yet hearty, with tender noodles and chicken in a gently thickened broth, suitable alongside crusty bread or a light salad.
Ingredients
- ¼ cup butter unsalted
- 1 sweet onion diced
- 3 carrot peeled and sliced
- 2 ribs celery diced
- 3 cloves garlic minced
- 2 teaspoons thyme leaves fresh, finely chopped
- ¼ cup all-purpose flour
- ¼ cup white wine dry
- 6 cups chicken stock
- 1 bay leaf
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 cups rotisserie chicken leftover, shredded
- 2 cups egg noodles wide
- ½ cup heavy cream
- ½ cup green peas frozen
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the pot.
- Stir in chicken stock and bay leaf; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
- Stir in chicken and pasta, and cook until pasta is tender, about 10-12 minutes.
- Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.
- Serve immediately.
User Reviews
Overall Rating
5
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