Creamy Chicken Noodle Soup
Make my homemade creamy chicken noodle soup with egg noodles, fresh veggies, and fresh herbs in just 10 minutes of prep time.
Equipment
- Non-Stick Dutch Oven Pot
- cutting board
- Knife Block Set
- measuring cups and spoons
- garlic press
Ingredients
Base
- 3 tablespoons butter
- 1 large onion diced
- 4 stalks celery diced
- 4 medium carrots sliced
- 2 cloves garlic minced
- 2 tablespoons fresh rosemary chopped
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Liquids
- ½ cup all-purpose flour
- 2 cups 2% milk
- 8 cups chicken broth
Protein and Noodles
- 1 ½ pounds boneless skinless chicken breast
- 8 ounces egg noodles
- 2 tablespoons parsley chopped
Instructions
Preparation
- In a large Dutch oven over medium heat, melt the butter. Add the onion, celery, and carrots and cook for 5–7 minutes, or until the onion is translucent and the vegetables begin to soften. Add the garlic, rosemary, and thyme and cook for 1 minute more, or until very fragrant. Season with salt and pepper.
- Add the flour, stirring with a wooden spoon to evenly coat the vegetables. Add the chicken stock, whisking to avoid lumps. Increase the heat to medium-high and bring the liquid to a boil. Add the chicken breasts, then reduce to a simmer. Cover and cook, stirring occasionally, for 20 minutes or until the chicken is cooked through.
- Remove the chicken from the pot and set aside on a cutting board. Bring the soup back up to medium heat, then add the egg noodles and milk. Cook, stirring occasionally, for about 8 minutes, or until the noodles are tender.
- Shred the chicken with two forks. Add it back to the pot, along with the fresh parsley. Stir to combine and serve.
Notes
My Top Tip: Shred the chicken in your stand mixer. Fit it with the paddle attachment and mix at low speed for about 20 seconds. A hand mixer works, too. Store the soup in an airtight container in the fridge for up to 4 days. Reheat on the stove over medium-low heat or in the microwave until warmed through. If the soup is too thick, add a splash of broth or milk to thin it out. I don't recommend freezing this soup because of the dairy. If you do, store it in a freezer-safe container for up to 3 months. Keep in mind that the cream may separate a bit when you thaw it.
Nutrition
Serving: 1bowlCalories: 480kcalCarbohydrates: 49gProtein: 40gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 126mgSodium: 542mgPotassium: 1088mgFiber: 3gSugar: 8gVitamin A: 7267IUVitamin C: 8mgCalcium: 155mgIron: 3mg
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