Description
This Creamy Chicken Noodle Soup is a comforting and rich twist on a classic favorite. Tender shredded chicken, hearty vegetables, and wide egg noodles are simmered in a creamy broth, creating a warm and satisfying meal perfect for any occasion.
Ingredients
Units
Scale
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 3 tablespoons unsalted butter
- 1 1/2 cups chopped carrots (about 3 carrots)
- 1 1/2 cups chopped celery (about 3 ribs)
- 1 small onion, diced (about 1 cup)
- 3 cloves garlic, minced (about 3 teaspoons)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 3 tablespoons all-purpose flour
- 8 cups chicken broth
- 8 ounces wide egg noodles
- 2 cups heavy cream
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: In a large stockpot over medium-high heat, melt the butter. Add the carrots, celery, and onion. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
- Add Garlic and Herbs: Add the minced garlic, fresh thyme, and fresh parsley. Cook for another minute, until fragrant.
- Make Roux: Whisk the flour into the vegetable mixture to create a paste (roux).
- Add Broth and Cream: Slowly whisk in the chicken broth and heavy cream, ensuring there are no lumps. Bring to a simmer.
- Cook Noodles: Add the egg noodles. Season with salt and pepper to taste. Bring the soup to a boil, then reduce heat to low, cover, and cook until the noodles are al dente.
- Add Chicken: When the noodles are almost done, stir in the cooked shredded chicken. Cook until the noodles are tender and the chicken is heated through.
- Serve: Serve the soup hot, garnished with additional fresh herbs or pepper, if desired.
Notes
- You can use any type of cooked chicken, such as rotisserie chicken or leftover chicken.
- Feel free to adjust the amount of vegetables to your liking.
- For a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking.
- If you don’t have fresh herbs, you can use dried herbs (about 1 teaspoon each).
- Adjust the salt and pepper to your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
