Description
A rich and velvety take on the classic chicken noodle soup, featuring tender chicken, hearty vegetables, and soft egg noodles in a creamy broth perfect for cozy comfort.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 6 oz egg noodles
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 6 cups chicken broth or stock
- 1 cup heavy cream
- 1/2 cup milk (optional)
- 1/2 tsp dried thyme
- 1 bay leaf
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh parsley, chopped (optional for garnish)
Instructions
- Melt butter in a large soup pot over medium heat.
- Add onion, carrots, and celery; cook for 5–6 minutes until softened. Stir in garlic and cook for 1 more minute.
- Sprinkle in flour and stir continuously for 2–3 minutes to make a roux.
- Gradually whisk in chicken broth until smooth, then add bay leaf, thyme, salt, and pepper.
- Bring to a gentle boil, reduce heat, and simmer for 10 minutes to thicken.
- Stir in cream and optional milk, then add egg noodles and cook for 7–8 minutes until tender.
- Add shredded chicken and simmer until heated through.
- Remove bay leaf, adjust seasoning, and garnish with parsley before serving.
Notes
- Use rotisserie chicken for convenience.
- Add peas, corn, or spinach for extra vegetables.
- Swap heavy cream with half-and-half or plant-based cream for a lighter/dairy-free version.
- Add Parmesan or cream cheese for more depth.
- Freeze without noodles for better texture when reheated.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
