Thick and Creamy Chicken Noodle Soup
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4.7
159 reviews
Excellent
Thick and Creamy Chicken Noodle Soup
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Why have regular chicken noodle soup when you can have CREAMY instead? Pure comfort food at its finest! Ready in 30 minutes, an instant family favorite, and PERFECT for chilly weather!!
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Ingredients
- 3 tablespoons olive oil
- 1 heaping cup carrots peeled and sliced thin (about 1 1/2 large carrots)
- 1 heaping cup celery sliced thin (about 2 large stalks)
- 1 medium sweet Vidalia onion diced small
- 2 to 4 garlic cloves minced
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 64 ounces 8 cups low-sodium chicken broth
- 1 ½ cups whole milk read blog post about milk/cream substitutions
- 12 ounces wide egg noodles or your favorite noodles or pasta
- 2 to 3 cups shredded cooked chicken white or dark meat, turkey may be substituted; use a store bought rotisserie chicken to save time
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- ½ to 1 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper or to taste
- ½ to 1 cup heavy cream optional but highly recommended (read blog post about milk substitutions)
- salt to taste (1 to 2 tablespoons likely but add slowly and to taste)
- 2 to 4 tablespoons finely minced fresh parsley optional and to taste
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Instructions
- To a very large Dutch oven or stockpot, add the oil, carrots, celery, onion, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften; stir intermittently.
- Add the garlic and sauté for another 1 minute, or until fragrant; stirring constantly.
- Evenly sprinkle the flour over the vegetables, add the butter, and stir constantly until the butter melts, about 1 minute.
- Add the broth, milk, egg noodles, cooked chicken, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil uncovered fairly rapidly for about 10 minutes or until the noodles are cooked through and the vegetables are very tender.
- Add the heavy cream and stir to combine.
- Turn off the heat, taste the soup, and add salt to taste and the optional parsley. I added nearly 2 tablespoons of salt but this will vary based on how salty the broth used is, how salty the chicken is, how much cream you added, and personal preference for salt. If desired, make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.).
- Serve immediately.
Notes
- Storage: Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
- To reheat: Reheat refrigerated (leftover) soup very gently in the microwave on 50% power or over gentle heat on the stove until it's as warm as desired. Any time you are reheating anything with milk/cream in it, there is the risk of it 'breaking' or separating. This is less likely with fattier milks such as whole milk and heavy cream. If you're using skim, 1% or 2%, there is a much greater risk it can 'break' which is why my advice is to use fattier milks and heavy cream.
- Adapted from Easy 30-Minute Chicken Noodle Soup.
Nutrition Information
Show Details
Serving
1
Calories
470kcal
(24%)
Carbohydrates
25g
(8%)
Protein
34g
(68%)
Fat
27g
(42%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
13g
Cholesterol
141mg
(47%)
Sodium
6075mg
(253%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 470kcal | 24% |
| Carbohydrates | 25g | 8% |
| Protein | 34g | 68% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 141mg | 47% |
| Sodium | 6075mg | 253% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
159 reviews
Excellent
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