Creamy Chicken Noodle Soup Recipe
This creamy chicken noodle soup is a comforting classic made with tender chicken thighs, fresh vegetables, and egg noodles in a rich, creamy broth. Perfect for chilly days or when you need a warm, hearty meal, this soup combines a flavorful sautéed vegetable base with a luscious creamy roux to create a satisfying and delicious dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
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 and Noodles
- 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
- 1 (12 oz) bag Reames Frozen Egg Noodles
Creamy Base
- 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
- 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.
- Add Broth and Seasonings: Pour in the chicken broth and water, then bring the mixture to a boil. Add kosher salt, garlic powder, black pepper, paprika, dried parsley, and thyme, stirring to combine.
- Cook Noodles: Add the frozen egg noodles to the boiling mixture and cook for 15 minutes, until tender.
- Prepare Roux: Meanwhile, melt 3 tablespoons of butter in a medium skillet over medium heat. Whisk in the flour and cook constantly for 1-2 minutes until the mixture turns a pale golden brown.
- Add Milk and Cream: Slowly pour in the whole milk and heavy cream, whisking continuously until a smooth, thick paste forms.
- Incorporate Cream Mixture: Carefully whisk the creamy roux into the large pot with the vegetables, broth, and noodles, stirring well to combine.
- Add Chicken and Finish: Add the shredded cooked chicken to the soup and continue cooking for an additional 5 minutes. Once the egg noodles are tender and the soup is heated through, remove from heat.
- Serve: Optionally, sprinkle with freshly chopped parsley before serving for a fresh finish.
Notes
- You can use shredded rotisserie chicken as a shortcut for cooked chicken thighs.
- Frozen egg noodles can be substituted with fresh or dried egg noodles but adjust cooking time accordingly.
- For a lighter version, use milk instead of cream and reduce butter.
- This soup reheats well and can be frozen for up to 3 months.
- Adjust seasoning to taste, especially the salt, depending on your broth’s saltiness.
Keywords: creamy chicken noodle soup, chicken soup, comfort food, creamy soup, easy chicken soup
Find it online: https://zarameals.com/creamy-chicken-noodle-soup-recipe-2/
