Creamy Chicken Noodle Soup
User Reviews
4.9
Creamy Chicken Noodle Soup
Description
The Creamy Chicken Noodle Soup begins with sautéing celery, carrots, and onion in butter and olive oil to develop a soft base. Garlic is briefly cooked before flour is added to form a roux, which thickens the chicken broth poured in next. Raw chicken breast cooks directly in the simmering broth infused with Italian seasoning. Heavy cream lends richness and smoothness to the soup, while egg noodles added mid-way absorb flavors and become tender. Once cooked, the chicken is removed, cut into pieces, and returned to the soup, which is seasoned with salt, pepper, and fresh parsley for brightness.
The soup offers a creamy consistency and a blend of mild savory flavors from the vegetables and herbs. The noodles add body and texture, balanced by the juicy chicken pieces. It is best served immediately as the noodles will continue to absorb liquid over time, thickening the soup. Adding a splash of broth or cream when reheating helps maintain the original texture.
This recipe makes 4-6 servings depending on portion size. It can accommodate boneless, skinless chicken thighs instead of breasts if preferred. Using an instant-read thermometer ensures the chicken reaches the safe internal temperature of 165°F before serving.
Stored in the refrigerator, leftovers should be reheated gently with additional broth or cream to loosen the noodles. The soup's straightforward preparation and comforting qualities make it a satisfying choice for a homemade meal.
Ingredients
- 2 ticks celery chopped finely
- 2 medium carrot peeled & chopped finely
- 1/2 medium onion chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 1/4 cup flour
- 4 cups chicken broth
- 1.5 pounds chicken breast uncooked
- 1/4 teaspoon Italian seasoning
- 1 cup heavy cream aka whipping cream
- 2 generous cups egg noodles uncooked
- salt to taste
- black pepper to taste
- 1 tablespoon parsley chopped, fresh
Instructions
- Sauté the celery, carrots, and onion with the butter & oil in a large soup pot over medium-high heat for 5-7 minutes.
- Stir in the garlic and cook for about 30 seconds.
- Stir in the flour and cook for about a minute.
- Pour in the chicken broth and stir until the flour has dissolved. Add in the chicken, Italian seasoning, and cream. Increase the heat to high and bring the soup to a slight boil. Cover the pot with the lid slightly open.
- Reduce the heat so it's simmering gently. Let it cook for 10 minutes.
- Stir in the noodles and cover the pot again (lid slightly open) for a further 8-10 minutes. I like to stir it halfway just to ensure the noodles aren't sticking.
- Take the chicken out of the pot and cut it up, then add it back in again and season the soup with salt & pepper to taste, and stir in the fresh parsley. Serve immediately.
Notes
- The recipe serves 4 to 6 people, depending on portions.
- Best eaten immediately as the noodles soak up liquid and thicken the soup over time.
- When reheating, add a splash of chicken broth or cream to restore soup consistency.
- Boneless, skinless chicken thighs can be used as a substitute for breast meat.
- Ensure chicken is cooked to an internal temperature of 165°F using an instant-read thermometer before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 19g | 6% |
| Protein | 28g | 56% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 143mg | 48% |
| Sodium | 765mg | 32% |
| Potassium | 725mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 4188IU | 84% |
| Vitamin C | 16mg | 18% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
