Description
A rich and comforting creamy chicken noodle soup made with tender shredded chicken, soft egg noodles, fresh vegetables, and a silky, flavorful broth. Perfect for cozy dinners and satisfying lunches.
Ingredients
Units
Scale
- 500 grams boneless skinless chicken thighs
- 200 grams egg noodles
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1.5 liters chicken broth
- 240 milliliters heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 teaspoon salt, or to taste
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Place a large soup pot over medium heat and allow it to warm.
- Season the chicken thighs lightly with salt and pepper and set aside.
- Melt the butter in the pot, then add onion, carrots, and celery. Sauté for about 5 minutes until slightly softened. Stir in garlic and cook for 30 seconds.
- Sprinkle flour over the vegetables and stir well. Slowly pour in the chicken broth while stirring to avoid lumps. Add the chicken thighs and bring to a gentle simmer.
- Simmer for 20 minutes until the chicken is cooked through. Remove the chicken, shred it, and return it to the pot. Add egg noodles and cook for 8 to 10 minutes until tender.
- Stir in the heavy cream and chopped parsley. Taste and adjust seasoning if needed.
- Ladle into bowls and serve hot.
Notes
- Stir occasionally while the noodles cook to prevent sticking.
- Add a splash of extra broth if the soup becomes too thick.
- For best texture when freezing, store without noodles and add freshly cooked noodles when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 135 mg