Creamy Chicken Noodle Soup
User Reviews
5
Creamy Chicken Noodle Soup
Description
This Creamy Chicken Noodle Soup begins by softening onions, carrots, and celery in butter, creating a flavorful base. Chicken broth is added together with poultry seasoning and a bay leaf for aromatic depth, and the soup is simmered briefly. Meanwhile, pasta is cooked separately to al dente and reserved.
A mixture of heavy cream and cornstarch is whisked in to thicken the broth, then chopped cooked chicken is added, and the soup simmers further—allowing flavors to blend. The bay leaf is removed before stirring in the pasta. Seasoning with salt and pepper finishes the dish.
The soup offers tender chicken, tender-crisp vegetables, and creamy broth contrasted by toothsome pasta. Garnishing with fresh parsley adds brightness. Variations include using raw chicken with longer cooking times or adjusting broth volume when adding extra vegetables. Homemade stock can deepen flavor if available.
Ingredients
- 1 tablespoon butter salted
- 1 onion diced
- 2 large carrot sliced
- 2 ribs celery sliced
- 4 cups chicken broth
- 1 teaspoon poultry seasoning
- 1 bay leaf
- 4 ounces spaghetti or linguine
- 1 cup heavy whipping cream
- 1 ½ tablespoons cornstarch
- 2 cups chicken cooked, chopped
- parsley for garnish, optional, chopped, fresh
Instructions
- In a large soup pot or Dutch oven, melt the butter over medium heat. Add onion, carrots, and celery and cook for 3 to 4 minutes or until the onion is softened.
- Add broth, poultry seasoning, and bay leaf and cover. Simmer 10 minutes.
- While the soup is simmering, cook pasta al dente according to package directions. Drain well.
- In a small bowl, whisk cream and corn starch. Add to the soup along with chicken and let simmer 5 minutes more.
- Remove bay leaf, stir in pasta, season with salt and pepper to taste.
Notes
- Increase broth and cooking time when starting with raw chicken; simmer 18–30 minutes depending on bone-in or boneless.
- Cook pasta separately and add at serving for best texture if storing leftovers.
- To thicken more, add additional cornstarch or potato flakes during simmering.
- Homemade chicken stock can be used for richer flavor, simmered for several hours with bones.
- Adjust broth volume when adding extra vegetables to maintain soup consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337 | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 17g | 34% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 88mg | 29% |
| Sodium | 671mg | 28% |
| Potassium | 356mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 4743IU | 95% |
| Vitamin C | 3mg | 3% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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