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Creamy Chicken Noodle Soup Recipe

Creamy Chicken Noodle Soup Recipe
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★★★★★

4.9 from 18 reviews

This creamy chicken noodle soup recipe is a comforting and hearty dish perfect for chilly days. It features tender chicken thighs, fresh vegetables, and egg noodles in a rich, creamy broth made with milk and heavy cream. Seasoned with garlic, thyme, parsley, and paprika, this soup is easy to prepare and yields a deliciously satisfying meal.

Ingredients

Scale

Vegetables and Broth

  • 1 tbsp unsalted butter
  • 3 carrots, cut into cubes
  • 3 stalks celery, cut in half lengthwise and sliced
  • 1 small onion, diced
  • 8 cups low-sodium chicken broth
  • 2 cups water

Seasonings

  • 1/2 tsp kosher sea salt
  • 1/2 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/4 tsp paprika
  • 1/4 tsp dried parsley
  • 1/4 tsp thyme

Noodles

  • 1 (12 oz) bag Reames Frozen Egg Noodles

Thickening and Dairy

  • 3 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream

Protein

  • 4 boneless skinless chicken thighs, cooked and shredded (or 2 cups shredded rotisserie chicken)

Instructions

  1. Sauté Vegetables: In a large stockpot or Dutch oven set over medium heat, melt 1 tablespoon of butter. Add the carrots, celery, and onion, and sauté until tender, about 5 minutes, stirring occasionally to ensure even cooking and prevent sticking.
  2. Simmer Broth and Noodles: Pour in the low-sodium chicken broth and water, and bring the mixture to a boil. Add the kosher salt, garlic powder, ground black pepper, paprika, dried parsley, and thyme, stirring to combine. Once boiling, add the frozen egg noodles and continue to boil for 15 minutes until the noodles are cooked through and tender.
  3. Make the Roux and Cream Sauce: While the noodles cook, heat 3 tablespoons of butter in a medium skillet over medium heat. Whisk in the flour and cook, whisking constantly for 1-2 minutes until the mixture turns a pale golden brown, creating a roux. Slowly pour in the whole milk and heavy cream, whisking continuously until a smooth, thick paste forms without lumps. Remove from heat.
  4. Combine Cream Sauce with Soup: Carefully whisk the cream mixture into the large pot with the broth and noodles, stirring well to incorporate the creamy base evenly throughout the soup.
  5. Add Chicken and Finish Cooking: Add the shredded cooked chicken thighs (or shredded rotisserie chicken) to the soup. Continue cooking the soup for an additional 5 minutes to heat the chicken through and blend the flavors. Once the egg noodles are tender and all ingredients are heated, remove the pot from the heat.
  6. Garnish and Serve: Optionally sprinkle freshly chopped parsley on top before serving for a burst of color and freshness. Serve hot and enjoy your comforting creamy chicken noodle soup.

Notes

  • Use low-sodium chicken broth to control the saltiness of the soup.
  • Shredded rotisserie chicken can be used for a quicker, easier protein option.
  • For a thicker soup, increase the flour to 1/3 cup and adjust milk accordingly.
  • Fresh herbs like parsley can be added as garnish or stirred in for enhanced flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stove to prevent curdling of the creamy base.

Nutrition

Keywords: creamy chicken noodle soup, chicken noodle soup, creamy soup, comfort food, easy chicken soup, homemade chicken soup, egg noodles soup

Find it online: https://cheframiflavor.com/creamy-chicken-noodle-soup-recipe-3/