Description
A rich and velvety creamy chicken noodle soup made with tender chicken, egg noodles, carrots, celery, and a silky cream base. Perfect comfort food for cozy nights, quick weeknight dinners, or make-ahead meals.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 teaspoon dried thyme
1 bay leaf
6 cups low-sodium chicken broth
2 cups cooked, shredded chicken (dark or white meat)
8 ounces egg noodles
⅓ cup all-purpose flour
2 cups whole milk or half-and-half
½ cup heavy cream
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Optional: parmesan cheese, lemon juice, peas, spinach, dill, rosemary
Instructions
Melt butter and olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened. Stir in garlic.
Sprinkle flour over vegetables and stir for 1 minute to form a roux.
Gradually whisk in chicken broth, then add thyme and bay leaf. Bring to a simmer.
Add shredded chicken and simmer for 10–15 minutes.
Stir in egg noodles and cook until just tender.
Lower heat to low, add milk and cream, and stir until smooth.
Season with salt, pepper, and a squeeze of lemon juice if desired. Garnish with parsley before serving.
Notes
To avoid mushy noodles, cook them separately and add just before serving.
Do not let the soup boil once dairy is added to prevent curdling.
Soup base can be made ahead and frozen (without noodles).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420
- Sugar: 6 g
- Sodium: 690 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 95 mg