Creamy Chicken Noodle Soup Recipe With Egg Noodles - Hearty Food Ideas
A cold winter evening, thick blankets wrapped around you, and a steaming bowl of creamy chicken noodle soup resting in your hands. Does it get any better than this? I think not! This dish has a way of warming the soul while tantalizing the taste buds.
Creamy chicken noodle soup with egg noodles is not just food; it’s therapy in a bowl. The blend of savory broth, tender chicken, and soft noodles can instantly lift your spirits. On a day when the weather is less than delightful, this dish becomes a beacon of comfort.
Let’s take a closer look at what makes this soup so special and how you can create your own, just like I do at home.
Servings 12
Calories 459kcal
Ingredients
- 8 cups chicken stock
- 1 tablespoon unsalted butter
- 1 medium potato, peeled and diced
- 1 cup diced or chopped celery 2–3 stalks
- 1 cup diced or sliced carrots
- 3/4 cup finely chopped yellow onion about half of a large onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour spooned and leveled
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- 2 cups shredded or chopped cooked chicken
- 1 cup half-and-half or whole milk
- 3 cups uncooked wide egg noodles or another type of pasta, as preferred
- Optional garnish: fresh thyme sprigs
Instructions
Step 1: Prepare the Veggies
- Start by chopping your vegetables. Peel and dice the potato. Dice or chop the celery and carrots. Finely chop the onion and mince the garlic. Fresh ingredients make all the difference in this soup, so take your time during this step.
Step 2: Sauté the Sofrito
- In a large pot, melt the butter over medium heat. Add the onion, celery, carrots, and garlic. Sauté until they are tender, approximately 5 minutes. You'll notice how the onion becomes translucent and sweet.
Step 3: Create the Base
- Sprinkle the flour over your sautéed veggies and stir well. This step helps thicken your soup later. Cook the flour for about 2 minutes to eliminate the raw flavor.
Step 4: Add Stock and Potatoes
- Pour in the chicken stock slowly, stirring to combine. Add the diced potato, thyme, oregano, smoked paprika, salt, and pepper. Toss in the bay leaf, and bring the mixture to a simmer.
Step 5: Simmer and Stir
- Allow the soup to simmer for about 15 minutes, just enough to soften the potatoes. Stir occasionally to keep everything well balanced.
Step 6: Noodle Time
- Stir in the egg noodles and cooked chicken. Cook according to the noodle package directions, typically around 6-8 minutes. The noodles should be tender but not overcooked.
Step 7: Make it Creamy
- After the noodles are cooked, slowly stir in the half-and-half, heating through without boiling. This is the moment when everything becomes wonderfully creamy.
Step 8: Final Seasoning and Serve
- Taste your masterpiece. Adjust the seasoning if needed. Remove the bay leaf before serving. Garnish with fresh thyme sprigs and enjoy!
Notes
- Use Fresh Herbs: Adding fresh herbs like parsley or thyme during the final stages enchants the dish with brightness.
- Leftover Chicken: This soup is great for using up leftover chicken. Roasted or rotisserie chicken works beautifully.
- Thicker Soup: Want it thicker? Allow it to simmer longer or add a bit more flour in the beginning.
- Make Ahead: This soup stores well and tastes even better the next day, making it perfect for meal prep.
- Vegetarian Option: Substitute chicken with mushrooms and vegetable broth for a delicious vegetarian version.