Description
A rich and creamy twist on classic chicken noodle soup, perfect for cozy weeknights. Packed with tender chicken, soft egg noodles, and a velvety broth, it’s comfort food made easy.
Ingredients
Scale
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 2 large carrots, sliced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 2 cups cooked chicken, shredded
- 3 cups egg noodles
- Salt and pepper, to taste
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Fresh parsley, for garnish
Instructions
- Place a large pot over medium heat and melt the butter.
- Add onion, carrots, and celery. Sauté for about 5 minutes until softened. Stir in the garlic and cook for 1 more minute.
- Sprinkle in the flour and stir constantly for 2–3 minutes to form a light roux.
- Slowly whisk in chicken broth, then add milk, cream, thyme, bay leaf, salt, and pepper. Stir well.
- Bring to a simmer and cook for 10–15 minutes until slightly thickened.
- Add egg noodles and cook for 8 minutes or until tender.
- Stir in shredded chicken and simmer another 2–3 minutes until heated through.
- Remove bay leaf, adjust seasoning, and garnish with parsley before serving.
Notes
- Use rotisserie chicken for a quicker prep time and added flavor.
- Warm the dairy slightly before adding to prevent curdling.
- Add a splash of lemon juice or vinegar to brighten up the soup.
- For make-ahead, store noodles separately to prevent sogginess.
Nutrition
- Serving Size: 1 bowl
- Calories: 395
- Sugar: 4g
- Sodium: 740mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg