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Creamy Chicken Noodle Soup Recipe

Creamy Chicken Noodle Soup Recipe
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★★★★★

5 from 19 reviews

A comforting and creamy chicken noodle soup made with tender chicken breasts, fresh vegetables, and wide egg noodles simmered in a flavorful homemade broth enriched with heavy cream. Perfect for cozy meals and easy to prepare using simple ingredients.

Ingredients

Scale

Vegetables

  • 1/2 medium yellow onion, chopped
  • 2 ribs celery, finely chopped
  • 2 medium carrots, peeled and finely chopped
  • 2 cloves garlic, minced

Proteins & Dairy

  • 1 lb boneless skinless chicken breasts
  • 2 tablespoons butter
  • 1 cup heavy whipping cream

Pantry Items & Herbs

  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
  • Kosher salt and freshly ground pepper, to taste
  • 1 tablespoon fresh parsley, roughly chopped (optional)

Pasta

  • 2 cups uncooked wide egg noodles

Instructions

  1. Sauté Vegetables: In a large pot or Dutch oven, melt the butter over medium-high heat. Add the chopped onion, celery, and carrots. Cook, stirring often, until the vegetables are just tender, about 5-7 minutes.
  2. Add Garlic: Stir in the minced garlic and cook for 1 additional minute to release its flavor.
  3. Create Roux: Sprinkle in the flour and cook for 1 minute while stirring continuously to form a light roux that will thicken the soup.
  4. Add Broth and Chicken: Gradually whisk in the chicken broth to avoid lumps. Add the whole chicken breasts, dried or fresh thyme, and rosemary. Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot with the lid slightly ajar and let cook for 10 minutes until the chicken is cooked through.
  5. Cook Noodles: Stir in the uncooked wide egg noodles and cover the pot again with the lid slightly ajar. Continue cooking for 6-8 minutes, stirring occasionally, until the noodles are al dente.
  6. Shred Chicken: Remove the chicken breasts from the pot and shred or chop into bite-sized pieces. Return the shredded chicken to the soup.
  7. Add Cream and Season: Stir in the heavy whipping cream, season with kosher salt and freshly ground black pepper to taste. Let the soup simmer gently for 5 minutes to meld all the flavors.
  8. Finish and Serve: Stir in fresh parsley if using. Ladle the creamy chicken noodle soup into bowls and serve warm. Enjoy your comforting meal!

Notes

  • You can substitute wide egg noodles with other pasta types such as rotini or shells.
  • For a lighter version, use half-and-half instead of heavy cream.
  • If fresh herbs are not available, dried herbs work well; just reduce the quantity slightly.
  • Leftovers store well in the refrigerator for up to 3 days.
  • Reheat gently on the stove to preserve the creaminess and avoid curdling.

Nutrition

Keywords: creamy chicken noodle soup, chicken soup, easy chicken soup, homemade chicken noodle soup, comfort food, creamy soup, weeknight dinner

Find it online: https://cheframiflavor.com/creamy-chicken-noodle-soup-recipe-2/