Description
This creamy chicken noodle soup blends tender chicken breasts, wide egg noodles, and a medley of aromatic vegetables in a rich, velvety broth made with butter, flour, chicken broth, and heavy cream. A comforting classic perfect for cozy meals, enhanced with fresh herbs like thyme, rosemary, and optional parsley for a flavorful finish.
Ingredients
Vegetables
- 1/2 medium yellow onion, chopped
- 2 ribs celery, finely chopped
- 2 medium carrots, peeled and finely chopped
- 2 cloves garlic, minced
Soup Base
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
Chicken and Herbs
- 1 lb boneless skinless chicken breasts
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
Pasta and Dairy
- 2 cups uncooked wide egg noodles
- 1 cup heavy whipping cream
Seasonings
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, roughly chopped (optional)
Instructions
- Sauté the vegetables: In a large pot or Dutch oven, melt the butter over medium-high heat. Add the chopped onion, celery, and carrots. Cook until the vegetables are just tender, stirring frequently, about 5-7 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Make the roux: Sprinkle the flour over the vegetables and stir continuously, cooking for about 1 minute to eliminate the raw flour taste and begin thickening.
- Add broth and chicken: Gradually pour in the chicken broth while stirring to prevent lumps. Add the whole chicken breasts along with thyme and rosemary. Increase the heat to bring the mixture to a boil.
- Simmer chicken: Once boiling, reduce heat to a simmer and partially cover the pot with the lid slightly ajar. Let it cook for 10 minutes until the chicken is cooked through.
- Cook noodles: Add the uncooked wide egg noodles to the pot and cover again with the lid slightly ajar. Cook for 6-8 minutes, stirring occasionally, until the noodles are tender.
- Shred chicken: Remove the chicken breasts from the pot and chop or shred them into bite-sized pieces. Return the shredded chicken to the pot.
- Add cream and season: Stir in the heavy whipping cream, then season the soup with kosher salt and freshly ground black pepper to taste. Let it simmer gently for 5 minutes to meld the flavors and thicken slightly.
- Finish and serve: If using, stir in fresh parsley for a pop of color and freshness. Serve hot and enjoy this creamy, hearty chicken noodle soup.
Notes
- Use fresh herbs if possible for brighter flavor, but dried herbs work well too.
- Shredding the chicken ensures it integrates well in every spoonful.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the soup will be less creamy.
- Adjust seasoning with salt and pepper at the end to suit your taste.
- Leftover soup stores well in the refrigerator for up to 3 days and reheats beautifully.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
