Creamy Chicken Noodle Soup
User Reviews
5
Creamy Chicken Noodle Soup
Description
Creamy Chicken Noodle Soup starts with butter-sautéed onions, celery, and carrots until softened and translucent. Garlic and spices including paprika, thyme, parsley, salt and pepper are added and toasted with flour to build a flavorful base. Gradually, chicken broth is incorporated, and chicken pieces are cooked gently until tender. Once cooked, the chicken is shredded and returned to the pot along with egg noodles that cook until tender.
The final addition of heavy cream adds smoothness and a mild richness that balances the savory broth and herbs. The soup offers a hearty consistency with soft vegetables, tender chicken, and noodles that soak up the flavorful liquid. The spices and herbs provide gentle warmth and aromatic notes without overpowering the palate.
This recipe suits family meals and can be stored refrigerated for up to 4 days. When reheating, adding extra broth or water helps loosen the soup, since the noodles tend to absorb liquid over time. Both chicken breast and thighs are appropriate; combining them paced to cook evenly helps achieve a good texture.
Tasting and adjusting salt ensures the soup maintains a well-rounded and flavorful profile considering broth saltiness variance. Using preferred egg noodles or homemade pasta works well within this dish.
Ingredients
- ⅓ cup butter salted
- 1 onion diced, heaping cup
- 2 cups carrot cut into coins
- 2 cups celery usually 4 stalks, chopped
- 1 Tablespoon garlic minced
- 3 Tablespoons flour
- 1 teaspoon table salt
- ¾ teaspoon black pepper ground
- ½ teaspoon paprika
- ½ teaspoon thyme dried
- ½ teaspoon parsley dried
- 1 ½ lbs chicken see note, uncooked
- 6-8 cups chicken broth see note
- 8 oz egg noodles uncooked
- ½ cup heavy cream
Instructions
- Melt butter in large soup pot over medium heat.
- Add onions, celery, and carrots and cook until softened and onions are translucent.
- Add garlic and cook until fragrant (about 30 seconds).
- Add flour, salt, pepper, paprika, thyme, and parsley in and stir together, coating veggies with flour and spices. Cook until flour is completely absorbed and then cook another 30 seconds longer to toast the flour.
- Slowly, while stirring, drizzle 6 cups of chicken broth into pot.
- Add chicken to the soup and bring to a boil. Once boiling, cover and reduce heat to a simmer (usually medium-low heat). Cook until chicken is thoroughly cooked through (typically around 15-20 minutes).
- Once chicken is cooked, remove from the pot and cut or shred into bite-sized pieces. Return shredded chicken to pot.
- Add egg noodles and cook until tender (about 10 minutes). Once noodles are cooked, reduce the heat to low and stir in heavy cream until completely incorporated.
- Taste test and add additional salt and pepper as needed. Serve and enjoy.
Notes
- Begin with 6 cups of broth and add more as needed, especially when reheating leftovers to prevent the soup from becoming too thick.
- Use a combination of chicken breast and thighs for balanced flavor and texture; cut breast pieces to match thigh size for even cooking.
- Check chicken doneness by shredding with forks or ensuring internal temperature reaches 165°F (74°C).
- Store the soup in an airtight container in the refrigerator for up to 4 days.
- Adjust salt to taste since broth sodium levels may vary.
- Select your preferred brand of egg noodles or use homemade noodles for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 629 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 629kcal | 31% |
| Carbohydrates | 43g | 14% |
| Protein | 32g | 64% |
| Fat | 37g | 57% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 171mg | 57% |
| Sodium | 1490mg | 62% |
| Potassium | 631mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 4113IU | 82% |
| Vitamin C | 11mg | 12% |
| Calcium | 90mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
