Description
This creamy chicken noodle soup is a comforting and hearty dish, perfect for warming up on chilly days. It features a flavorful base of sautéed vegetables and a buttery roux, enriched with tender shredded chicken, egg noodles, and heavy cream for a luscious texture. Seasoned with herbs and a touch of garlic, this soup is both satisfying and easy to make.
Ingredients
Scale
Vegetables & Aromatics
- 3 celery sticks, sliced
- 2 carrots, peeled and sliced
- 1/2 cup finely chopped onion
- 3 garlic cloves, minced
Base & Seasoning
- 3 tablespoons unsalted butter
- 1/4 to 1/2 cup all-purpose flour (use 1/4 cup for thinner soup, 1/2 cup for thicker soup)
- 6 cups low-sodium chicken broth
- 1 tablespoon Chicken Better Than Bouillon
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 to 1/2 teaspoon coarse kosher salt, to taste
Proteins & Dairy
- 2-3 cups shredded cooked chicken
- 1 cup heavy whipping cream, room temperature
Other
- 2 cups egg noodles, uncooked
- 2 tablespoons fresh parsley, chopped
Instructions
- Sauté Vegetables: In a large pot over medium heat, add the sliced celery, sliced carrots, chopped onion, and unsalted butter. Cook for about 7 minutes or until the onions turn translucent, stirring occasionally to prevent sticking.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, making sure not to let it brown.
- Create the Roux: Sprinkle in the flour (choose 1/4 cup for a thinner soup or 1/2 cup for a thicker consistency). Stir continuously for about 3 minutes to cook out the raw flavor of the flour and thicken the base.
- Add Broth and Seasonings: Pour in the chicken broth and add the chicken bouillon, black pepper, dried oregano, dried thyme, garlic powder, and onion powder. Stir well and bring the soup to a boil.
- Cook Noodles: Once boiling, add the uncooked egg noodles and cook for 5 minutes until they are tender but not mushy.
- Add Chicken and Cream: Stir in the shredded cooked chicken and the room temperature heavy whipping cream, mixing to combine evenly.
- Simmer Soup: Bring the soup back to a gentle simmer to blend the flavors and heat the chicken through without boiling the cream.
- Adjust Salt: Taste the soup and add kosher salt in 1/4 teaspoon increments until the desired seasoning is reached.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top of the soup before serving for a fresh, aromatic finish.
Notes
- Use shredded rotisserie chicken or leftover roast chicken for convenience.
- For a thicker soup, use the full 1/2 cup flour; for a lighter broth, opt for 1/4 cup.
- Heavy cream should be at room temperature to prevent curdling when added to hot soup.
- You can substitute egg noodles with any pasta of your choice, adjusting cooking times accordingly.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to prevent cream separation.
