Description
This Creamy Chicken Noodle Soup is a rich and cozy dish featuring tender shredded chicken, soft egg noodles, and a blend of vegetables all simmered in a luscious creamy broth. Perfect for chilly evenings or when you crave a classic comfort meal, this soup delivers warmth and satisfying flavors with every spoonful.
Ingredients
Soup Base
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 8 cups chicken broth
- 1 tsp dried thyme
- ½ tsp dried parsley
- Salt and black pepper, to taste
Main Ingredients
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- 1 cup heavy cream (or half-and-half)
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Heat the fats: In a large pot over medium heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil until the mixture is shimmering.
- Sauté the vegetables: Add the diced onion, sliced carrots, and sliced celery to the pot. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without browning it.
- Create the roux: Sprinkle in ¼ cup of all-purpose flour and continuously stir for about 1 minute. This will slightly toast the flour and help thicken the soup later.
- Incorporate broth: Slowly whisk in 8 cups of chicken broth to the pot until the mixture is smooth and free of lumps.
- Boil and add seasonings: Bring the soup to a gentle boil, then add the egg noodles, dried thyme, dried parsley, salt, and black pepper. Stir well to combine.
- Simmer noodles: Reduce the heat to low and let the soup simmer for 8 to 10 minutes, or until the egg noodles are tender but not mushy.
- Add chicken and cream: Stir in the shredded cooked chicken and 1 cup of heavy cream (or half-and-half). Simmer gently on low heat for 5 minutes, avoiding boiling to prevent curdling.
- Adjust seasoning and garnish: Taste the soup and adjust salt or pepper as needed. Optionally, sprinkle with 1 tablespoon fresh chopped parsley before serving.
Notes
- Avoid boiling the soup after adding the cream to prevent curdling and maintain a smooth texture.
- The soup will thicken as it sits; add extra chicken broth when reheating to loosen the consistency.
- For a lighter soup, substitute heavy cream with milk or evaporated milk, though the soup will be less rich.
- Store leftovers in an airtight container in the refrigerator for up to 3 days for best quality and safety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
