Description
Indulge in a comforting bowl of creamy chicken noodle soup, a classic favorite that warms the soul. This homemade version is rich, hearty, and loaded with tender chicken, veggies, and egg noodles in a velvety broth. Perfect for chilly evenings or when you need a cozy pick-me-up.
Ingredients
Scale
For the soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 cup all-purpose flour
- 6 cups chicken broth
Additional ingredients:
- 2 cups cooked shredded chicken
- 2 cups egg noodles, uncooked
- 1 cup heavy cream or half-and-half
- Fresh parsley for garnish (optional)
Instructions
- Sauté vegetables: In a large pot, heat butter and olive oil. Sauté onion, carrots, and celery until slightly tender. Add garlic, salt, pepper, thyme, and parsley.
- Add flour: Sprinkle flour over vegetables, stir to coat, and cook to eliminate raw flour taste.
- Add broth: Slowly pour in chicken broth while stirring. Bring to a boil.
- Cook noodles and chicken: Add shredded chicken and egg noodles. Simmer until noodles are tender.
- Finish soup: Stir in heavy cream and simmer until creamy. Adjust seasoning, garnish with parsley, and serve hot.
Notes
- You can use rotisserie chicken to save time.
- For a lighter version, substitute milk or half-and-half for heavy cream.
- This soup freezes well without noodles—add freshly cooked noodles when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg
