Creamy Chicken Noodle Soup
This creamy chicken noodle soup recipe is the perfect comfort food. Cooked chicken, vegetables, and egg noodles combine in a creamy broth.
Servings: 6 servings
Calories: 348kcal
Equipment
- Dutch oven or large pot
- Large spoon for stirring
- Soup ladle
Ingredients
- 3 tablespoons olive oil may use avocado oil
- 1 large chicken breast or 2 medium
- 2 tablespoons butter salted
- 1 onion chopped
- 1 cup celery chopped
- 1 cup carrots chopped
- 3 cloves garlic minced
- 1/3 cup all-purpose flour may use corn starch or arrowroot powder
- 8 cups chicken broth
- 2 tablespoons Italian seasoning
- salt to taste
- black pepper to taste
- 1 cup milk whole
- 1/2 cup heavy cream
- 2 cups egg noodles uncooked
Instructions
- Sprinkle salt and pepper on both sides of the raw chicken breast.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 3-4 minutes on each side.
- Remove the chicken and add the butter to the pot. Once melted, add the onion, celery, and carrot. Reduce heat to medium and cook for 5 minutes, stirring occasionally.
- Add the garlic and cook for another minute.
- Stir in the flour and cook until the juices in the pot have thickened.
- Add the chicken, chicken broth, Italian seasoning, and a pinch of salt and pepper to the pot. Stir until well combined.
- Bring to a simmer over medium heat, then cover and reduce the heat to medium-low. Allow to simmer for 18-20 minutes, stirring occasionally to ensure the soup is still simmering.
- Remove the chicken from the soup and shred it.
- Add the milk and heavy cream to the pot and stir. Bring the soup back to a simmer.
- Add the noodles and cook uncovered until they are al dente, about 5-7 minutes. Once the noodles are cooked, return the shredded chicken to the pot.
- Garnish with your favorite toppings, such as fresh parsley.
Notes
It’s best to store any leftover soup in an airtight container in the fridge, and then use leftovers within 3 to 4 days.
You can freeze this soup but the vegetables and noodles might change texture once they’re thawed and reheated.
Nutrition
Serving: 1serving | Calories: 348kcal | Carbohydrates: 24g | Protein: 15g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 1302mg | Potassium: 481mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4168IU | Vitamin C: 4mg | Calcium: 132mg | Iron: 2mg
