Creamy Chicken Noodle Soup
A rich and comforting creamy chicken noodle soup, packed with tender chicken, hearty noodles, and a velvety broth that soothes the soul. Perfect for a cozy meal on chilly days.
Equipment
- Large Pot
- Ladle
Ingredients
Soup Base
- 2 cups shredded chicken breast or thighs
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups egg noodles
- 1 cup diced carrots
- 1 cup sliced celery
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp flour for thickening
Seasonings & Garnish
- to taste fresh parsley or thyme
- 1/4 cup Parmesan cheese (optional)
- to taste salt and pepper
Instructions
- Heat butter in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté until softened.
- Add minced garlic and cook for another minute.
- Sprinkle in the flour and stir to create a roux. Cook for 1-2 minutes.
- Slowly add the chicken broth while stirring to keep it smooth. Bring to a simmer.
- Reduce heat and add the heavy cream, stirring gently.
- Add the egg noodles and cook until tender.
- Stir in shredded chicken, fresh herbs, and Parmesan cheese. Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
For a lighter version, use evaporated milk or Greek yogurt instead of heavy cream. Store leftovers in the fridge for up to 3 days.