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 the butter and add the carrots, celery, and onion. Cook the vegetables, stirring occasionally until they are tender, about 5 minutes.
- Add in the garlic, thyme, and parsley, and cook another minute. Whisk the flour into the vegetables and butter to create a paste.
- Slowly whisk in the chicken broth and heavy whipping cream to create a smooth creamy soup base.
- Add the noodles then 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 the shredded chicken and cook until the noodles are done.
- Serve fresh with additional seasoning for garnish.
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
