Description
Creamy Chicken Noodle Soup is a rich and comforting twist on the classic, made with tender chicken, vegetables, egg noodles, and a velvety broth that’s perfect for cozy nights or soothing meals.
Ingredients
- 2 cups cooked chicken, shredded or chopped
- 6 oz egg noodles or pasta of choice
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream or half-and-half
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1 tbsp olive oil
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 bay leaf (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat olive oil and butter over medium heat.
- Add onions, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook for 1 more minute.
- Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
- Gradually whisk in chicken broth, blending the roux until smooth. Add salt, pepper, thyme, and bay leaf if using. Bring to a gentle boil.
- Stir in noodles and cook until al dente according to package instructions.
- Reduce heat to low. Add cooked chicken and heavy cream. Simmer for 5–10 minutes until heated through and creamy.
- Remove bay leaf. Adjust seasoning to taste. Garnish with fresh parsley and serve warm.
Notes
For quicker prep, use rotisserie chicken.Substitute with milk, half-and-half, or a dairy-free option for lighter variations.To prevent soggy noodles,cook them separately and add before serving.Soup thickens as it cools—add extra broth or cream when reheating if needed.Freeze without noodles and add fresh ones after thawing and reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 4g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg
