cream chicken nodel soup recipe
A warm, creamy twist on the classic chicken noodle soup — this comforting bowl is filled with tender chicken, soft egg noodles, and cozy vegetables simmered in a rich, creamy broth. A nostalgic, nourishing meal perfect for chilly nights or simple weeknight dinners.
Equipment
- Large Pot
Ingredients
- 1 tbsp unsalted butter
- 3/4 cup chopped yellow onion
- 1 cup sliced carrots
- 1 cup sliced celery
- 2 garlic cloves minced
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 8 cups chicken broth
- 1 medium potato diced
- 2 cups shredded cooked chicken
- 1 cup half-and-half or whole milk
- 3-4 cups wide egg noodles
- fresh thyme leaves optional garnish
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrots, celery, and garlic. Cook until softened and fragrant.
- Stir in flour, salt, pepper, thyme, and oregano. Cook for 2 minutes to eliminate raw flour taste.
- Add chicken broth and diced potato. Bring to a gentle boil for 3 minutes.
- Reduce heat to medium-low and simmer, partially covered, for 25 minutes until potatoes soften.
- Add shredded chicken, milk or half-and-half, and egg noodles. Simmer 10 minutes until noodles are tender.
- Season to taste with salt and pepper. Garnish with fresh thyme if desired and serve warm.
Notes
For added richness, stir in a dollop of Greek yogurt at the end. Store in fridge up to 4 days or freeze up to 2 months. Reheat gently and add broth or milk to loosen if needed.
Nutrition
Calories: 370kcalCarbohydrates: 34gProtein: 22gFat: 17gSaturated Fat: 7gCholesterol: 80mgSodium: 780mgPotassium: 510mgFiber: 3gSugar: 5gVitamin A: 7200IUVitamin C: 8mgCalcium: 110mgIron: 2.5mg
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