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Creamy Chicken Noodle Soup
There’s something inherently comforting about a bowl of creamy chicken noodle soup, especially on a chilly day or when you’re feeling under the weather.
This version takes the classic chicken noodle soup and elevates it with a rich, velvety broth that’s full of tender chicken, hearty vegetables, and perfectly cooked noodles.
It’s a soothing meal that warms you from the inside out, offering both nourishment and comfort in every spoonful.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1/4 cup all-purpose flour
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Directions
Begin by heating olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, sliced carrots, and celery to the pot, sautéing them until the vegetables are tender and the onions are translucent. This step will create a flavorful base for the soup. Once the vegetables are ready, sprinkle the flour over them and stir well, allowing the flour to cook for a minute or two to eliminate any raw taste.
Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld together and the broth to thicken slightly. Add the shredded cooked chicken and egg noodles to the pot, continuing to simmer the soup until the noodles are tender and cooked through.
Stir in the heavy cream and dried thyme, letting the soup simmer for another few minutes until it reaches a creamy consistency. Season the soup with salt and pepper to taste, adjusting the flavors to your preference. Before serving, garnish the soup with freshly chopped parsley for a burst of color and freshness.
Tips:
- For a deeper flavor, consider using bone-in chicken when making the broth or adding a splash of white wine before simmering.
- If you prefer a thicker soup, you can reduce the amount of broth or add an extra tablespoon of flour when sautéing the vegetables.
- This soup can be easily customized with additional vegetables like peas, corn, or mushrooms for added texture and nutrition. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for longer storage.
