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Creamy Chicken Noodle Soup Recipe

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4.3 from 6 reviews

This Creamy Chicken Noodle Soup is a comforting and hearty dish perfect for chilly days. Combining tender shredded chicken, flavorful vegetables, and rich creamy broth with egg noodles, it delivers classic homestyle flavors in every spoonful. The soup is easy to prepare on the stovetop and balances protein, veggies, and creamy indulgence for a satisfying meal that serves six.

Ingredients

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

Pasta and Dairy

  • 1 (12 oz) bag Reames Frozen Egg Noodles
  • 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 rotisserie chicken, shredded)

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 avoid burning.
  2. Simmer Broth and Noodles: Pour in the low-sodium chicken broth and water, then bring the mixture to a boil. Add kosher sea salt, garlic powder, ground black pepper, paprika, dried parsley, and thyme. Stir in the frozen egg noodles and boil for 15 minutes, allowing the noodles to cook through and absorb the flavors.
  3. Prepare Roux and Cream Mixture: Meanwhile, in a medium skillet set over medium heat, add 3 tablespoons of butter. Whisk in the all-purpose flour and cook, whisking constantly for 1-2 minutes until the mixture turns a pale golden brown. Slowly whisk in the whole milk and heavy cream, stirring continuously until a smooth, creamy paste forms without lumps.
  4. Incorporate Cream Sauce: Carefully whisk the milk and cream mixture into the large pot with the simmering soup. This will thicken the broth and add creaminess to the soup base.
  5. Add Chicken and Finish Cooking: Add the shredded cooked chicken to the pot and continue cooking for another 5 minutes, allowing the chicken to heat through and the noodles to become tender. Check seasoning and adjust salt and pepper if needed.
  6. Serve: Remove the soup from heat once the egg noodles are tender. Optionally, sprinkle freshly chopped parsley on top before serving for a fresh, herbal note.

Notes

  • Use rotisserie chicken as a shortcut for shredded chicken if desired.
  • Frozen egg noodles add convenience and cook quickly in the soup.
  • Adjust thickness of the soup by varying the amount of milk and cream.
  • For a lower-fat version, substitute heavy cream with half-and-half or more milk.
  • Fresh herbs like parsley can be added as garnish for bright flavor.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently on stovetop.

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