Description
A rich and comforting twist on the classic chicken noodle soup, featuring a creamy broth, tender chicken, hearty vegetables, and soft egg noodles—perfect for cozy meals and chilly nights.
Ingredients
- 1 lb cooked boneless, skinless chicken breasts or thighs, shredded
- 6 oz egg noodles
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp butter (or olive oil)
- 2 tbsp all-purpose flour
- 6 cups chicken broth or stock
- 1 cup milk or half-and-half
- 1/2 cup heavy cream (optional)
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Heat butter (or olive oil) in a large pot over medium heat.
- Sauté onion, carrots, and celery until tender, about 5–6 minutes.
- Stir in garlic and cook for 1 more minute.
- Sprinkle in flour and cook for 2–3 minutes, stirring constantly to form a roux.
- Gradually whisk in chicken broth until smooth.
- Add thyme, bay leaf, salt, and pepper. Bring to a gentle boil.
- Stir in milk and cream, reduce heat, and simmer for 10 minutes.
- Add shredded chicken and egg noodles. Simmer for 7–8 minutes, until noodles are tender.
- Remove bay leaf, adjust seasoning, and garnish with parsley before serving.
Notes
- Use rotisserie chicken for convenience.
- Swap cream with more milk or unsweetened almond milk for a lighter version.
- Add peas, corn, or spinach for extra veggies.
- A splash of white wine enhances flavor when sautéing veggies.
- Loosen leftovers with extra broth or milk when reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
