Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup – A Classic Comfort for Cozy Days

There’s nothing quite like a warm bowl of Creamy Chicken Noodle Soup on a chilly day. This creamy version of the classic chicken noodle soup is rich, savory, and filled with tender chicken, hearty noodles, and fresh vegetables. It’s the ultimate comfort food that’s simple to make and packed with flavor. Let’s dive into this cozy, satisfying recipe!

Creamy Chicken Noodle Soup Recipe

Ingredients:

• 2 sticks celery, chopped finely
• 2 medium carrots, peeled and chopped finely
• 1/2 medium onion, chopped
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1/4 cup flour
• 4 cups chicken broth
• 1.5 pounds uncooked chicken breasts
• 1/4 teaspoon Italian seasoning
• 1 cup heavy cream
• 2 cups uncooked egg noodles
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped

Directions:

1. Sauté the Vegetables
   In a large soup pot, heat the olive oil and butter over medium-high heat. Add the chopped celery, carrots, and onion, and sauté for 5-7 minutes until softened.
2. Add Garlic and Flour
   Add the minced garlic and cook for about 30 seconds, until fragrant. Stir in the flour, cooking for 1 minute while stirring constantly to avoid any raw flour taste.
3. Incorporate Broth and Chicken
   Gradually pour in the chicken broth, stirring to dissolve the flour. Add the uncooked chicken breasts, Italian seasoning, and heavy cream. Increase the heat to high and bring the soup to a gentle boil. Cover with the lid slightly open.
4. Simmer the Soup
   Lower the heat to a simmer and let it cook for 10 minutes, allowing the chicken to cook through and the flavors to meld.
5. Add Egg Noodles
   Add the uncooked egg noodles to the pot, stirring to mix. Cover with the lid slightly open and cook for an additional 8-10 minutes, stirring halfway through to prevent the noodles from sticking.
6. Shred Chicken and Finish the Soup
   Remove the cooked chicken breasts, cut them into bite-sized pieces, and return them to the pot. Season the soup with salt and pepper to taste. Stir in the fresh parsley and serve immediately.

Recipe Notes:

• Thicker Soup: For a thicker consistency, reduce the amount of broth slightly or add an extra tablespoon of flour when making the roux.
• Noodle Choices: Egg noodles are traditional, but feel free to use other pasta types if preferred.
• Add Veggies: Add chopped spinach or peas for extra color and nutrients.

Additional Information:

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories: 430 kcal per serving

Creamy Chicken Noodle Soup is a family favorite that delivers comfort with every spoonful. It’s a one-pot wonder that’s easy to make and perfect for weeknights, gatherings, or whenever you’re in need of a cozy meal. Grab a bowl, curl up, and enjoy this deliciously creamy twist on a classic!

Creamy Chicken Noodle Soup

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• Author: Dulcia
• Total Time: 50 minutes
• Yield: 6 1x

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Description

This Creamy Chicken Noodle Soup is the ultimate comfort food, bringing together tender pieces of chicken, flavorful vegetables, and egg noodles in a rich and creamy broth. Each bowl is warm and satisfying, with a touch of Italian seasoning and fresh parsley to add a hint of herbal freshness. Perfect for cool nights, this soup will quickly become a family favorite for its comforting and classic flavors.

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Ingredients

Scale 1x2x3x

2 sticks celery, chopped finely
2 medium carrots, peeled and chopped finely
1/2 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
1/4 cup flour
4 cups chicken broth
1.5 pounds uncooked chicken breasts
1/4 teaspoon Italian seasoning
1 cup heavy cream
2 cups uncooked egg noodles
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped

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Instructions

In a large soup pot, heat the butter and olive oil over medium-high heat. Add the celery, carrots, and onion. Sauté for 5-7 minutes until softened.
Add the garlic and cook for another 30 seconds until fragrant.
Stir in the flour and cook for 1 minute, stirring constantly to avoid any raw flour taste.
Pour in the chicken broth, stirring until the flour dissolves. Add the chicken breasts, Italian seasoning, and heavy cream. Increase heat to high and bring the soup to a gentle boil. Cover with the lid slightly open.
Lower the heat to a simmer and cook for 10 minutes.
Add the egg noodles to the pot, stir, and cover again with the lid slightly open. Cook for an additional 8-10 minutes, stirring halfway to prevent noodles from sticking.
Remove the chicken, cut it into bite-sized pieces, and return it to the pot. Season the soup with salt and pepper to taste. Stir in fresh parsley and serve immediately.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 430