Creamy Chicken Noodle Soup
User Reviews
4.9
Creamy Chicken Noodle Soup
Description
Creamy Chicken Noodle Soup features skinless, bone-in chicken thighs seared to develop flavor, then simmered with aromatics like onion, garlic, carrot, and celery. A mixture of flour and parsley is cooked in to thicken the broth, which is further enriched with milk. Egg noodles cook directly in the soup, absorbing the creamy broth, while peas add contrast in texture and color. The soup delivers a velvety mouthfeel with tender chicken and softened noodles throughout.
The chicken's slow simmering ensures a juicy, shredded meat added back to the soup, integrating the protein smoothly. The cooking method allows the broth to thicken slightly before the noodles are introduced, avoiding overcooked pasta. The balance of vegetables and mild seasoning provides a hearty yet mild flavor profile.
Serve this soup on its own for a nourishing meal or pair with a simple green salad or crusty bread. Adjust the seasoning after cooking to suit your taste, especially salt and pepper, given the use of bouillon. The recipe's flexibility with milk substitutes allows for a creamier or lighter soup based on preference.
To adjust thickness, the notes suggest adding more milk or using a cornstarch slurry to thicken the soup further, which helps tailor the texture. Using 2% milk provides a creamy consistency without heaviness, and the recipe's guidance on cooking times helps maintain tender noodles and chicken.
Ingredients
- 1 tablespoon olive oil
- 6 chicken thighs skinless, bone-in
- 1 yellow onion chopped
- 2 cloves garlic minced
- 2 carrot large, sliced
- 1 celery diced, stalk
- ⅓ cup all-purpose flour plain
- 2 tablespoons parsley chopped, fresh
- 1 chicken bouillon cube crushed, or 2-3 teaspoons vegetable stock powder
- 1 pinch salt adjust to you taste
- 4 cups chicken broth
- 5 cups milk 2%
- 10 ounces egg noodles uncooked, or pasta of choice
- ⅓ cup peas frozen
Instructions
- Heat the oil in a large pot over medium heat. Sear the chicken thighs on both sides until golden (about 3 minutes each side).
- Add the onion, garlic, carrots, celery. Sauté for another 5 minutes until the onion becomes transparent and the celery begins to soften.
- Add flour, parsley, crushed bullion cube (or vegetable stock powder), and salt. Mix all of the ingredients through and allow to cook for a further 3 minutes.
- Pour in broth and mix everything together. Increase heat and bring to a boil for about 4 minutes (the broth will begin to thicken). Reduce heat, partially cover the pot with a lid, and allow to simmer for 20-25 minutes or until the chicken is cooked through.
- Transfer chicken to a plate and shred the meat; discard the bones.
- Add the chicken back into the soup along with the milk and noodles (or pasta). Bring to a boil and allow to cook for 6-8 minutes until the noodles are JUST beginning to soften.
- Taste test the soup and add extra salt or pepper or stock powder if desired to suit your tastes.
- Add the peas and continue to cook until the peas are cooked and the soup has thickened.
- Serve warm.
Notes
- Milk can be replaced with fat-free half-and-half or a mix of milk and light cream to adjust richness.
- Add more milk in ¼ cup increments if the soup is too thick after cooking to reach preferred consistency.
- For thicker soup, prepare a slurry of 1 tablespoon cornstarch and 2 tablespoons milk, then boil it into the soup while stirring.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 41g | 14% |
| Protein | 27g | 54% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 117mg | 39% |
| Sodium | 718mg | 30% |
| Potassium | 602mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 2.874IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 215mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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