Creamy Chicken Noodle Soup Recipe
User Reviews
5
Creamy Chicken Noodle Soup Recipe
Description
This soup begins by boiling chicken thighs in a mixture of chicken broth, water, and salt to create a flavorful base and tenderize the meat. While the chicken cooks, onions are sautéed with grated carrots and celery until softened and lightly golden, infusing the soup with sweetness and aroma. The cooked and shredded chicken is returned to the pot along with uncooked pasta, sliced carrots, and corn, simmering until the pasta reaches the desired tenderness.
A combination of butter and flour is cooked to form a roux, which is gradually whisked into the soup to yield a creamy consistency. Heavy cream enriches the soup further, rounding out the flavors and texture. Fresh or frozen dill introduces a herby note, complemented by Mrs. Dash seasoning for balanced taste without added sodium.
This soup can be enjoyed as a warming main or appetizer and combines familiar flavors in a creamy, satisfying broth that integrates vegetables, protein, and pasta seamlessly.
Ingredients
- 6 cups chicken broth w used low sodium
- 5 cups water
- salt to taste
- 3-4 chicken thighs skinless (bone-in or boneless)
- 2 Tbsp olive oil
- 1 onion finely chopped, medium
- 3 carrot 2 carrots grated, 1 carrot sliced into thin rings or half circles, medium
- 2 celery finely chopped or thinly sliced if you prefer, medium stalks
- 2 cups pasta egg noodles, or your favorite kind, such as rotini
- 1 cup corn from 15 oz can, or preferably 1 cooked cob
- 4 Tbsp butter unsalted
- 1/3 cup all-purpose flour
- 1/2 cup heavy cream
- 3 Tbsp dill fresh or frozen
- 1 tsp Mrs. Dash or your favorite salt-free seasoning
Instructions
- In a large soup pot, combine 6 cups broth, 5 cups water and 1/2 Tbsp salt. Bring to a boil then add chicken thighs (no need to trim fat), and boil uncovered 20 min. Skim off impurities that rise to the top. While chicken is cooking, proceed with step 2.
- Place a large pan over medium heat and add 2 Tbsp olive oil. Add chopped onion and sauté until softened (5 min), then increase heat to med/high and add grated carrots, chopped celery and sauté 5-7 min, stirring often until soft and golden then transfer to soup pot.
- Remove chicken thighs from the pot and let rest until cool enough to handle, then use forks or hands to shred chicken, discarding any bones and fat (which should come off easily). Return shredded chicken to the pot (by the time it's cooled and shredded, this is usually after step 4).
- Add 2 cups pasta, sliced carrots and corn to the soup pot and continue cooking 15 min at a low boil until pasta is at desired softness. You can skim off any excess oil from the top at this point if you want the soup to be a little lighter.
- In a medium sauce pan over medium heat, melt 4 Tbsp butter, whisk in 1/3 cup flour and cook whisking constantly for 1 to 2 min or until just barely turning golden. Ladle 1 cup of hot broth from the soup pot into flour mixture, whisking continually until well blended then whisk in 1/2 cup heavy cream and transfer mixture to the soup pot, stirring until well blended.
- Season soup with 1 tsp Mrs. Dash (or your favorite salt free seasoning) and more salt to taste if needed. Add 3 Tbsp dill then return to a boil and turn off the heat. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8soup bowls
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbs | 25g | |
| Protein | 14g | 28% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 77mg | 26% |
| Sodium | 117mg | 5% |
| Potassium | 424mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 4315IU | 86% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 40mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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