Creamy Chicken Noodle Soup
Creamy, comforting chicken noodle soup perfect for rainy days.
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Rate this RecipeEquipment
- Dutch Oven Preferably heavy-bottomed for even cooking
- Whisk To prevent lumps when adding broth
- 2 Fork For shredding chicken
- Measuring Cups
- Knife For chopping vegetables
- Cutting Board
Ingredients
- 1 stick butter 115g, use high-quality butter
- 1 small onion diced
- 2 stalk celery chopped
- 2 piece carrots chopped
- 1 small sweet potato diced
- 2 clove garlic minced
- 1 tablespoon garlic & herb seasoning
- ¼ cup all-purpose flour 30g, helps to thicken the soup
- 6 cup chicken bone broth 1.4L, provides rich flavor
- 1.5 pound chicken breast 700g, can use rotisserie chicken
- 2 leaf bay leaves
- 2 cup heavy whipping cream 480ml, can substitute with coconut milk
- 2 cup egg noodles 120g, cook until tender
- salt to taste
- freshly ground black pepper to taste
- parsley chopped, for garnish
Step-by-Step Instructions
- To start, melt 1 stick of high-quality butter (115g) in a Dutch oven over medium heat. Add in 1 small diced onion, 2 chopped celery stalks, 2 chopped carrots, and 1 small diced sweet potato. Sauté these vegetables for around 5-7 minutes until they begin to soften, and their natural sweetness starts to develop. Add 2 cloves of minced garlic and 1 tablespoon of garlic & herb seasoning, and continue cooking for 2 more minutes to let those wonderful aromatics bloom.
- Next, sprinkle 1/4 cup (30g) all-purpose flour over the sautéed vegetables. Stir continuously for about 2-3 minutes to cook out the raw flour taste, creating a smooth roux. Gradually add in 6 cups (1.4L) chicken bone broth, whisking as you pour to prevent any lumps from forming. This step will help to create a thick, creamy base for the soup, providing that wonderful texture we all crave in chicken noodle soup.
- Once the broth is well incorporated, add 1.5 lbs (700g) chicken breast to the pot along with 2 bay leaves. Bring the mixture to a gentle boil, then reduce to a simmer. Allow the chicken to cook for about 10-15 minutes, or until it's cooked through and easy to shred. Remove the chicken from the pot and use two forks to shred it, then return the shredded chicken to the pot, ensuring every bite of soup is filled with tender pieces of chicken.
- Pour in 2 cups (480ml) heavy whipping cream, and stir to combine. Let the mixture simmer gently for another 5-7 minutes until it starts to thicken. At this point, add in about 2 cups (120g) egg noodles, stirring them into the soup. Let the noodles cook for about 8-10 minutes, or until tender. This step not only adds substance to the soup but also allows the noodles to absorb all of those lovely flavors.
- Once the noodles are cooked, cut the heat and season the soup with salt and freshly ground black pepper to taste. Finish by stirring in a handful of chopped parsley for a burst of freshness and color.
- Serve the soup hot, and don't forget to garnish each bowl with an extra sprinkle of parsley if desired.
Notes
Cooking the noodles separately and adding them just before serving helps maintain their texture, especially if you plan on storing leftovers.