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
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Melt butter and olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened. Stir in garlic.
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Sprinkle flour over vegetables and stir for 1 minute to form a roux.
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Gradually whisk in chicken broth, then add thyme and bay leaf. Bring to a simmer.
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Add shredded chicken and simmer for 10–15 minutes.
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Stir in egg noodles and cook until just tender.
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Lower heat to low, add milk and cream, and stir until smooth.
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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