Description
Indulge in the ultimate comfort food with this creamy chicken noodle soup recipe. Loaded with tender chicken, vegetables, and egg noodles in a rich broth, this hearty soup is perfect for warming up on chilly days.
Ingredients
Scale
For the Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 1/2 cups egg noodles, uncooked
- 1 cup half-and-half or heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Salt and black pepper, to taste
For Garnish:
- Chopped fresh parsley
Instructions
- Sauté Vegetables: In a large pot, heat butter and olive oil. Sauté onion, carrots, and celery until softened.
- Add Aromatics: Stir in garlic and cook until fragrant.
- Thicken: Sprinkle flour over vegetables, stir to coat, and cook to eliminate raw flour taste.
- Add Broth: Slowly pour in chicken broth, stirring constantly to prevent lumps.
- Simmer: Add shredded chicken, thyme, parsley, salt, and pepper. Bring to a simmer.
- Cook Noodles: Stir in egg noodles and cook until tender.
- Finish: Reduce heat, add half-and-half or cream, simmer gently. Adjust seasoning and serve hot, garnished with parsley.
Notes
- For added richness, use heavy cream instead of half-and-half.
- You can also add frozen peas or corn during the last few minutes of cooking.
- Great for using up leftover rotisserie chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 75mg
