Yield: 4 servings
Creamy Chicken Noodle Soup
With hearty chunks of chicken, carrots, fresh herbs, and tender noodles, this creamy chicken noodle soup is made in one-pot in under an hour! If you’re looking for a quick way to bring that cozy, homemade taste to the table, this is it.
Ingredients
- 4 tablespoons butter
- 1 medium yellow onion, diced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 tablespoon minced garlic
- 4 tablespoons all-purpose flour
- 8 cups chicken stock
- 1 ½ pounds boneless, skinless chicken breasts
- 1 tablespoon fresh thyme, or 1 tsp dried
- 1 tablespoon fresh oregano, or 1 tsp dried
- 2 cups egg noodles
- 1 cup heavy cream
- salt and freshly cracked black pepper, to taste
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Instructions
- Melt the butter in a large Dutch oven over medium heat. Stir in the onion, carrots, and celery, sauté for 4 minutes. Add the garlic and sauté for an additional 30 seconds.
- Whisk in the flour, stirring continuously, for about 2 minutes, until the flour starts to brown and become fragrant. Then slowly add in the chicken stock, while still constantly stirring.
- Add the chicken, thyme, and oregano. Bring soup to a simmer. Cover the pot with the lid slightly askew and continue to simmer, until the chicken is tender and easily shreds, about 30 minutes.
- Using 2 forks shred the chicken into the soup. You can also remove the chicken breasts from the pot to shred them and then add them back to the pot.
- Bring soup to a low boil and add the egg noodles, cooking for 6 to 7 minutes, until al dente. Turn off the burner, then add the cream and stir for 2 minutes. Serve warm, with crackers or crusty bread on the side, if desired.
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Notes
Store: Transfer any leftover soup to an airtight container and store in the refrigerator for up to four days.
Reheat: You can reheat this soup back on the stovetop or in the microwave in 30 second intervals. When reheating, add a splash of chicken stock, milk, or even a bit more cream to help bring back the soup’s smooth, creamy texture.
Freeze: If you want to freeze the soup, cook the noodles separately and add them fresh each time you reheat it, as they can get very mushy when frozen.
Nutrition
Serving: 1serving, Calories: 808kcal, Carbohydrates: 47g, Protein: 55g, Fat: 44g, Saturated Fat: 24g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.5g, Cholesterol: 237mg, Sodium: 1030mg, Potassium: 1476mg, Fiber: 3g, Sugar: 13g, Vitamin A: 9063IU, Vitamin C: 12mg, Calcium: 127mg, Iron: 3mg