This Creamy Chicken Noodle Soup is the perfect comfort food for chilly days or when you’re feeling under the weather. The combination of tender chicken, hearty vegetables, and soft noodles in a rich, creamy broth makes every spoonful satisfying. It’s a twist on the classic chicken noodle soup that adds depth and texture with the cream, making it even more indulgent and flavorful. This easy-to-make recipe is ideal for family dinners, and it’s sure to warm you up from the inside out.
Ingredients:
- 2 tbsp butter
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 2 cups egg noodles
- 1 tsp dried thyme
- 1/2 tsp dried parsley
- 1/2 tsp black pepper
- Salt to taste
- 1 cup heavy cream
- 1/2 cup frozen peas (optional)
- Fresh parsley for garnish
Instructions:
- In a large pot, melt butter over medium heat. Add diced onions, carrots, and celery, and cook for about 5-6 minutes until the vegetables are tender. Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the vegetables and stir well, cooking for about 1-2 minutes to eliminate the raw flour taste.
- Gradually whisk in the chicken broth, ensuring there are no lumps. Add the shredded chicken, dried thyme, dried parsley, black pepper, and salt to taste. Bring the soup to a boil.
- Once boiling, add the egg noodles and cook according to package instructions, usually about 7-9 minutes, until tender.
- Reduce the heat to low and stir in the heavy cream. Let the soup simmer for another 5 minutes, allowing it to thicken slightly.
- If using frozen peas, stir them in and cook for an additional 2 minutes.
- Taste the soup and adjust seasoning if necessary. Garnish with fresh parsley and serve hot.
Enjoy the cozy, creamy goodness of this chicken noodle soup!
