Creamy Chicken Noodle Soup
This creamy chicken noodle soup tastes exactly how it sounds! It's classic chicken noodle soup but creamy, rich and filling! Loaded with hearty chicken, tender carrots, supple noodles, and lots of delicious flavors, it's perfect for winter!
Servings: 6 people
Ingredients
- 2 cups cooked shredded chicken
- 3 tablespoons unsalted butter
- 1 ½ cup chopped carrots, about 3 carrots
- 1 ½ cups chopped celery, about 3 ribs
- 1 small onion diced, about 1 cup
- 3 cloves garlic minced, about 3 teaspoons
- 1 tablespoon fresh thyme
- 1 tablespoon fresh parsley
- 3 tablespoons all-purpose flour
- 8 cups chicken broth
- 8 ounces wide egg noodles
- 2 cups heavy cream
- Salt and pepper to taste
Instructions
- In a large stock pot over medium-high heat, melt 3 tablespoons unsalted butter and add 1 ½ cup chopped carrots, 1 ½ cups chopped celery, and 1 small onion diced,. Cook the vegetables, stirring occasionally until they are tender, about 5 minutes.
- Add in 3 cloves garlic minced, 1 tablespoon fresh thyme, and 1 tablespoon fresh parsley, and cook another minute. Whisk 3 tablespoons all-purpose flour into the vegetables and butter to create a paste.
- Slowly whisk in 8 cups chicken broth and 2 cups heavy cream to create a smooth, creamy soup base.
- Add 8 ounces wide egg noodles. Salt and pepper to taste. Stir everything together and bring to a boil. Reduce the heat to low, cover, and cook until the noodles are al dente.
- When the noodles are almost done, add in 2 cups cooked shredded chicken and cook until the noodles are done.
- Serve fresh with additional seasoning for garnish.
Video
Nutrition
Calories: 603kcal | Carbohydrates: 40g | Protein: 23g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 178mg | Sodium: 1271mg | Potassium: 548mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6961IU | Vitamin C: 8mg | Calcium: 119mg | Iron: 2mg
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