Description
This comforting and velvety Creamy Chicken Noodle Soup is the ultimate soul-soothing meal. Featuring tender shredded chicken, al dente egg noodles, and a rich, roux-thickened broth, this elevated classic is packed with aromatic vegetables and fresh thyme. The butter-flour base creates a luxurious mouthfeel that makes every spoonful feel special, while cooking the noodles separately ensures the perfect texture every time you enjoy a bowl.
Ingredients
1.5 lbs chicken breast (poached or rotisserie, shredded)
8 oz wide egg noodles
0.5 cup heavy cream
3 medium carrots, diced
2 stalks celery, finely chopped
1 yellow onion, diced
6 cups low-sodium chicken stock
3 tbsp unsalted butter
3 tbsp all-purpose flour
1 tsp fresh thyme, chopped
Salt and black pepper to taste
Instructions
Melt butter in a large Dutch oven over medium heat.
Add diced carrots, celery, and onions; sauté for 7 minutes until softened.
Stir in the flour to coat the vegetables and cook for 2 minutes to remove the raw flour taste.
Slowly whisk in the chicken stock until smooth.
Bring to a gentle boil, then reduce heat to low and simmer for 15 minutes.
Stir in the shredded chicken and fresh thyme, heating until warmed through.
In a separate pot, boil egg noodles in salted water until al dente, then drain.
Stir the heavy cream into the soup base just before serving.
Combine the noodles with the soup in bowls or stir them into the pot before serving.
Notes
Substitute half-and-half for heavy cream for a lighter version. Cook noodles separately to prevent them from soaking up too much broth and becoming mushy. Store soup and noodles in separate containers in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg