Creamy Homestyle Chicken Noodle Soup
User Reviews
5
Creamy Homestyle Chicken Noodle Soup
Description
This soup begins by sweating diced onions, carrots, and celery with salt in butter, then incorporating thyme, garlic, and flour to create a light roux base. Dry sherry and chicken stock add depth, while whole milk introduces creaminess. Egg noodles cook directly in the broth along with bay leaves for herbal notes. Chicken tenderloins are added toward the end and then sliced once cooked, finishing the soup with tender, bite-sized pieces of chicken.
The texture balances creamy broth, soft noodles that have absorbed flavor, and tender chicken. The method uses gentle simmering to meld the ingredients without overcooking. The soup is seasoned with salt and pepper to taste and can be served as a hearty, soothing main course or starter.
Using frozen homestyle egg noodles adds a certain texture and convenience. This recipe produces a familiar, comforting dish with hands-on stirring and timing steps to ensure proper thickening and tenderness.
Ingredients
- 2 tbsp butter unsalted
- 1 cup onion diced
- 1 cup carrot diced
- 1 cup celery diced
- 2 tsp kosher salt divided
- 1 1/2 tsp thyme dried
- 2 large garlic cloves, minced
- 3 tbsp all-purpose flour
- 1/4 cup dry sherry
- 28 oz chicken stock low-sodium
- 1 1/2 cups whole milk or low-fat milk
- 2 bay leaves
- 2 cups egg noodles see note, frozen homestyle
- 1 lb chicken tenderloin
Instructions
- Heat a large stock pot to a medium heat. Add butter. Once butter has melted, add onion, carrot, celery and 1 teaspoon salt. Sweat the veggies until slightly softened, about 3-4 minutes.
- Add thyme and garlic, cook another minute. Add flour, stir to coat veggies. Add sherry, chicken stock, milk, bay leaves, remaining salt, and egg noodles. Stir to combine. Bring to a boil and reduce to a simmer. Simmer for 10 minutes, and then add chicken tenderloins. Simmer until chicken has cooked through, about 6-7 minutes. Once chicken has cooked through, remove from pot and cool slightly. Continue to simmer the soup.
- Once the chicken has cooled slightly, cut into bite-sized pieces, set aside. Continue to simmer the soup until the egg noodles are cooked, about 10-15 more minutes. They should be soft and plump.
- Add chicken back to the soup. Season to taste with salt and pepper.
Notes
- Frozen homestyle egg noodles are used to achieve the desired noodle texture in the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 273kcal | 14% |
| Carbohydrates | 22g | 7% |
| Protein | 24g | 48% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 75mg | 25% |
| Sodium | 962mg | 40% |
| Potassium | 663mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 3909IU | 78% |
| Vitamin C | 5mg | 6% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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