Description
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Creamy Chicken Noodle Soup is the ultimate comfort food, perfect for chilly days or whenever you need a little warmth. This rich and hearty soup combines tender chicken, soft noodles, and a creamy broth that will soothe and satisfy. Serve with a side of crusty bread for a complete meal.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
- 1cup heavy cream
- 2cups egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Base:
- In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
- Add the onion, garlic, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes.
- Make the Roux:
- Stir in the flour and cook for 1-2 minutes, until it forms a paste and begins to turn golden.
- Add Broth and Seasonings:
- Slowly pour in the chicken broth, stirring constantly to avoid lumps.
- Add the shredded chicken, thyme, parsley, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for about 15 minutes.
- Add Noodles and Cream:
- Stir in the heavy cream and egg noodles. Continue to simmer for 10-12 minutes, or until the noodles are cooked and the soup has thickened.
- Adjust Seasonings:
- Taste the soup and adjust the salt and pepper as needed.
- Serve:
- Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with fresh parsley. Serve hot with a side of crusty bread.
Notes
For added flavor, you can use homemade chicken broth or add a splash of white wine when deglazing the pot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes