Creamy Chicken Noodle Soup
Yield: 12 servings
Calories: 311kcal
Savor the comfort of creamy chicken noodle soup made with tender chicken, noodles, and rich broth for a warm and satisfying meal on chilly days.
Ingredients
- 1 pound (457 g) boneless skinless chicken breasts, or thighs
- 1 ½ teaspoon (9 g) kosher salt, plus more for seasoning
- ½ teaspoon black pepper, plus more for seasoning
- 1 tablespoon (15 ml) olive oil
- 3 tablespoons (45 g) unsalted butter
- 2 cups (227 g) yellow onion, ½" dice
- 1 cup (114 g) celery, ¼" slices
- 2 cups (284 g) carrots, peeled, ¼" slices
- 1 tablespoon (9 g) minced garlic
- 1 ½ teaspoon chopped thyme
- 1 teaspoon chopped rosemary
- 2 dried bay leaves
- ½ cup (71 g) all-purpose flour
- 11 cups (2.6 L) unsalted chicken stock, or broth, divided
- 1 cup (240 ml) heavy whipping cream
- 8 ounces (227 g) wide egg noodles, 4 cups
- 1 tablespoon (4 g) chopped parsley
Instructions
- Season the Chicken – Season both sides with salt and pepper.
- Sear the Meat – Heat a large pot or Dutch oven over medium heat. Add 1 tablespoon of olive oil. Add the chicken and cook until the surface lightly browns, about 3 minutes. Flip and cook for 2 minutes. Transfer to a clean plate.
- Saute the Vegetables – Melt the butter in the pan and heat over medium heat. Add the onions, stir and cook until softened and lightly brown, about 4 to 5 minutes. Add celery, and cook for 3 minutes. Add carrots, and cook for 2 minutes. Add garlic, thyme, and rosemary to the pan, stir, and cook for 30 seconds. Add 1 ½ teaspoon salt and ½ teaspoon black pepper, and stir to combine.
- Add the Flour – Sprinkle the flour over the vegetables. Stir and cook for 2 minutes. Slowly whisk in the 8 cups of chicken stock to remove any lumps of flour.
- Simmer the Soup – Add the chicken and bay leaves to the pan. Bring the liquid to a boil, cover, and reduce to a simmer over medium-low heat. Cook until the chicken reaches an internal temperature of 160ºF (71ºC), about 10 to 15 minutes. Discard bay leaves and transfer the chicken to a cutting board.
- Shred the Chicken – Shred the chicken into small pieces using two forks.
- Cook the Noodles – Turn the heat to medium-high. Once the stock is at a rapid simmer, add the pasta. Stir and cook until tender, 5 to 7 minutes. Turn off the heat. Stir in the heavy cream.
- Add the Chicken – Add the shredded chicken to the soup. For a thinner soup, add the remaining chicken stock, ½ cup at a time, until desired consistency is reached. Heat over medium heat until hot. Taste and season with salt and pepper as needed.
- To Serve – Garnish with chopped parsley and serve hot.
Notes
- Recipe Yield: About 12 cups
- Serving Size: 1 cup chicken noodle soup
- Using Bone-in Chicken Breast or Thighs: Use 2 pounds of meat. The chicken may need more time to simmer to cook through.
- Using Rotisserie Chicken: Add 2 cups of shredded meat at the end of cooking to warm.
- Use Dried Herbs: Use 3/4 teaspoons of each dried rosemary and thyme.
- Using Other Dairy: Whole milk or half-and-half can be used but will have a less rich consistency.
- Make it Dairy-free: Use olive instead of butter. Use cashew milk, coconut milk, or almond milk instead of cream. The consistency will be thinner.
- Storing: Store the cooled soup in the refrigerator for up to 5 days. Add more stock if needed for reheating.
- Freezing: Store in individual containers for 2 to 3 months. Defrost overnight in the refrigerator, or run the container over cool water, then reheat.
- Reheating: Cook over medium heat on the stovetop until hot. Add more stock or water to thin out the soup.
Nutrition
Calories: 311kcal | Carbohydrates: 27g | Protein: 17g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 408mg | Potassium: 521mg | Fiber: 2g | Sugar: 2g | Vitamin A: 449IU | Vitamin C: 5mg | Calcium: 201mg | Iron: 5mg
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Recipe Video