Thick and Creamy Chicken Noodle Soup
User Reviews
4.7
Thick and Creamy Chicken Noodle Soup
Description
Thick and Creamy Chicken Noodle Soup combines shredded cooked chicken with sautéed carrots, celery, Vidalia onion, and garlic, all thickened with a flour and butter roux. Chicken broth, milk, and optional heavy cream create a smooth, rich soup base. Wide egg noodles simmer alongside herbs like thyme and oregano, absorbing the flavorful broth while softening. The finishing touch of fresh parsley adds brightness. The soup is gently cooked to meld flavors and tenderize vegetables, yielding a creamy, hearty texture without the need for cream alone.
The soup offers a comforting flavor profile with aromatic herbs and tender chicken pieces. The mix of milk and chicken broth creates a delicate creaminess balanced by savory seasoning. Texturally, the wide egg noodles provide bite, while the softened vegetables contribute subtle sweetness and depth.
This soup can be served as a main course on cooler days or as a warming starter. It pairs well with crusty bread or a light salad for a balanced meal.
According to the notes, leftover soup can be refrigerated for up to five days or frozen for several months. Gentle reheating is recommended to prevent cream separation, especially when using lower-fat milk. Using full-fat milk and cream reduces this risk, maintaining the soup's smooth texture during warming.
Ingredients
- 3 tablespoons olive oil
- 1 carrot peeled and sliced thin (about 1 1/2 large carrots, heaping cup
- 1 celery sliced thin (about 2 large stalks, heaping cup
- 1 vidalia onion diced small, medium, sweet
- 2 to 4 garlic minced, cloves
- 3 tablespoons all-purpose flour
- 2 tablespoons butter unsalted
- 64 ounces chicken broth 8 cups, low-sodium
- 1 ½ cups milk read blog post about milk/cream substitutions, whole
- 12 ounces egg noodles or your favorite noodles or pasta, wide
- 2 to 3 cups chicken white or dark meat, turkey may be substituted; use a store bought rotisserie chicken to save time, shredded, cooked
- 1 teaspoon thyme or 1/2 teaspoon dried thyme, fresh
- ½ to 1 teaspoon oregano dried
- 1 teaspoon black pepper or to taste, freshly ground
- 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 parsley optional and to taste, finely minced, fresh
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
- Store soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 4 months.
- Reheat leftover soup gently at low heat or half power in the microwave to avoid curdling the milk or cream.
- Using whole milk and heavy cream minimizes the chance of the dairy separating during reheating compared to lower-fat options.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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