Creamy Chicken Noodle Soup
Nothing beats a bowl of warm, homemade Creamy Chicken Noodle Soup, especially when it's packed with tender chicken, flavorful vegetables, and fragrant fresh herbs. Get ready to savor every spoonful!
Equipment
Ingredients
- 3 cups wide egg noodles
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 cup chopped celery cut into ¼-inch thick slices
- 1 cup chopped carrots cut into ¼-inch thick coins
- 1 ½ cups chopped zucchini and/or green beans optional
- 3 garlic cloves minced or pressed
- 1 tablespoon fresh chopped rosemary or 1 teaspoon dried
- 7 cups low-sodium chicken broth
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 1 cup half-and-half
- 2 tablespoons all-purpose flour
- 2 cups shredded cooked chicken I used rotisserie
- ¼ cup chopped flat-leaf parsley
- Shredded parmesan cheese to serve
Instructions
- Cook the egg noodles in a pot of heavily salted water according to the package directions. Drain the noodles and set aside.
- While the noodles cook, make the soup. Heat the butter and olive oil in a large soup pot over medium heat until the butter has melted. Add the onions, celery, and carrots, and sauté for 4-5 minutes or until the onions turn translucent.
- If using, add the zucchini or green beans and sauté for an additional 3 minutes.
- Add the garlic and rosemary and sauté for 2-3 minutes, stirring frequently, or until the garlic is fragrant.
- Pour in the chicken broth, and add salt and black pepper. Increase the heat to medium-high, bring the soup to a simmer, and cook uncovered for 10 minutes.
- In a small mixing bowl, whisk the half-and-half and flour together until smooth. Stir the half-and-half mixture and shredded chicken into the hot soup and simmer for 2-3 minutes or until lightly thickened.
- Stir in the egg noodles and cook for about 1 minute, until heated through.
- Season the soup with additional salt and pepper to taste. Serve the soup hot, topped with chopped parsley and shredded parmesan cheese. Enjoy!
Notes
Recipe Tips
- Cook noodles separately. You might be tempted to cook the noodles in the same pot as the soup, but cooking them on their own prevents them from getting soggy and over-thickening the soup.
- Simmer – don't boil. The trick to cooking the best soup is to simmer, not boil. Cooking over too high a heat will cause all sorts of issues, including mushy vegetables and possibly even tough chicken meat. Instead, simmer it gently!
- Chop the vegetables into uniform sizes to ensure they cook thoroughly and evenly.
- Whisk the flour into cold half-and-half. To properly thicken the soup, the flour must be stirred into a cold liquid. Once combined well, add the cold flour and half-and-half mixture to the hot soup.
- Refrigerating: Store leftovers in the refrigerator in an airtight container for up to 5 days.
- Freezing: Keep in the freezer in an airtight, freezer-safe container for up to 3 months. Thaw the soup in the refrigerator overnight before reheating.
- Reheating: Heat the soup in a saucepan on the stovetop over low heat for 3-5 minutes or in the microwave on gentle heat until warm.
Nutrition
Calories: 208kcalCarbohydrates: 17gProtein: 15gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 45mgSodium: 272mgPotassium: 466mgFiber: 2gSugar: 3gVitamin A: 2898IUVitamin C: 8mgCalcium: 54mgIron: 1mg
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