Creamy Chicken Noodle Soup
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5.0
129 reviews
Excellent
Creamy Chicken Noodle Soup
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Creamy chicken noodle soup is cold weather comfort food at its finest! My easy recipe takes less than an hour to make in one pot. Recipe includes a how-to video!
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Ingredients
- ⅓ cup salted butter
- 1 heaping cup onion diced
- 2 cups carrots cut into coins
- 2 cups chopped celery usually 4 stalks
- 1 Tablespoon garlic minced
- 3 Tablespoons flour
- 1 teaspoon table salt
- ¾ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 ½ lbs uncooked chicken see note
- 6-8 cups chicken broth see note
- 8 oz uncooked egg noodles
- 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.
Equipments used:
Notes
- I always start with 6 cups. If the liquid is quickly absorbed by the noodles, add the additional broth as needed. It’s also a good idea to keep the extra broth on hand for heating up leftovers.
- Breast or thighs will work, but I personally prefer a blend of both. If cooking both, it is helpful to cut the breasts in half/to be close in size to the thighs so that the chicken cooks at the same rate. It’s easy to tell when the chicken is finished cooking because it shreds easily with a pair of forks, but you can also use an instant read thermometer and check that it has reached 165F (74C).
- Use your favorite brand of egg noodles or make your own.
- Store in an airtight container in the refrigerator for up to 4 days. Note that the noodles will absorb most of the broth as the soup sits, so you will need to add more broth or water (and likely some salt and pepper, too) when reheating leftovers (unless you like a very thick soup).
- If the soup tastes anything other than abundantly flavorful, you simply need a bit more salt! Add more salt to taste to bring out the flavors of the soup. A precise amount is difficult to predict given the varying sodium content of broths, so I start with a baseline amount and you will need to taste-test and add more as needed.
Nutrition Information
Show Details
Serving
1serving
Calories
629kcal
(31%)
Carbohydrates
43g
(14%)
Protein
32g
(64%)
Fat
37g
(57%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
5g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
171mg
(57%)
Sodium
1490mg
(62%)
Potassium
631mg
(18%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
4113IU
(82%)
Vitamin C
11mg
(12%)
Calcium
90mg
(9%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
129 reviews
Excellent
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