Creamy Chicken Noodle Soup Recipe
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 people
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Calories
418 kcal
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Course
Main Course, Soup
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Cuisine
American
Creamy Chicken Noodle Soup Recipe
Description
This soup starts by sautéing onion, celery, and carrot until soft, which establishes an aromatic foundation. Garlic adds a delicate pungency before chicken broth is added and brought to a boil. Chicken breasts poach gently in the broth until fully cooked and tender. Pasta is then cooked directly in the simmering broth to integrate its starch and flavor.
A classic roux made from butter and flour is cooked to a golden color before gradually whisking in broth, milk, and heavy cream. This thickens and enriches the soup, giving it a creamy texture without being overly heavy. The shredded cooked chicken is returned to the pot, and seasoning with salt, pepper, and optional parsley finishes the dish.
This soup serves well as a hearty lunch or light dinner. It pairs nicely with crusty bread or a fresh salad. The combination of fresh vegetables, tender chicken, and creamy broth makes it satisfying and soothing.
Substitutions such as using chicken thighs require slightly longer poaching time. Various pasta shapes can be used according to preference, and leftovers can be refrigerated for several days, maintaining flavor and texture.
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 celery diced, stalks
- 3 carrot diced
- 2 cloves garlic minced
- 6 cups chicken broth low sodium
- 1 pound chicken breast boneless skinless
- 2 cups pasta
- ¼ cup butter
- ⅓ cup all-purpose flour
- 2 cups milk
- ½ cup heavy cream
- salt to taste
- black pepper to taste
- parsley garnish, chopped
Instructions
- Heat oil in a large soup pot or Dutch oven over medium-high heat. Add onion, carrot, and celery. Sauté until softened. Add in garlic and sauté for 1 minute, until fragrant.
- Add chicken broth and bring to a boil. Lower in the chicken breasts, cover and simmer until cooked through, about 10-15 minutes. Remove the chicken from the pot and set aside.
- Lower heat to bring soup to a simmer. Add pasta and cook until tender.
- Meanwhile, heat butter over medium heat in a small sauté pan. Once melted, whisk in the flour. Continue to cook, whisking constantly until the mixture is golden, about 1 to 2 minutes.
- Slowly ladle in 1 cup of the broth while whisking continually. Once incorporated, whisk in the milk and cream. Add to the soup pot.
- Once cool enough to touch, shred the chicken into bite sizes pieces with two forks. Return the shredded chicken to the pot of soup. Season with salt and pepper to taste.
- Stir in the parsley if desired. Ladle into bowls to serve and enjoy!
Notes
- Store the soup refrigerated in airtight containers for up to 4 days.
- Chicken thighs can replace breasts, but require around 20 minutes of poaching until cooked through.
- Choose your favorite pasta shape; options like egg noodles, rotini, or macaroni work well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 22g | 7% |
| Protein | 26g | 52% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 725mg | 30% |
| Potassium | 1019mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 6141IU | 123% |
| Vitamin C | 10mg | 11% |
| Calcium | 149mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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