Description
This Creamy Chicken Noodle Soup recipe is a delicious twist on the classic, with tender chicken, hearty noodles, and a rich, creamy broth. Perfect for cozy dinners or when you need comfort in a bowl.
Ingredients
Vegetables:
- 2–3 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 4 celery stalks, diced
- 4 medium carrots, peeled and diced
Seasonings:
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 8 cloves garlic, minced
- 3 tablespoons minced fresh thyme
- 3 tablespoons minced fresh rosemary
Other Ingredients:
- ⅓ cup all-purpose flour
- 8 cups low-sodium chicken broth or stock
- 1 pound boneless skinless chicken thighs
- 12 ounces wide egg noodles
- 1 cup heavy cream
- 1 tablespoon lemon zest (optional)
- 3 tablespoons minced fresh dill (optional)
Garnishes:
- Parsley
- Rosemary
Instructions
1. In a large pot over medium-high heat, sauté olive oil, onion, celery, carrots, salt, and pepper for 5 minutes until softened.
2. Add garlic, rosemary, and thyme. Sauté for 1-2 minutes, then stir in flour and cook for another minute.
3. Slowly pour in chicken broth while stirring until fully incorporated.
4. Add chicken thighs to the broth and simmer for 15-20 minutes until cooked through.
5. Remove chicken, shred with two forks, and return to the pot.
6. Add noodles and cook for 7-8 minutes until tender.
7. Stir in heavy cream, lemon zest, and dill if using. Season with more salt and pepper to taste.
8. Ladle soup into bowls and garnish with chopped parsley and rosemary.
9. Serve hot and enjoy this creamy, comforting soup.
Notes
Refrigerate leftover soup in an airtight container for 3-4 days.
To freeze, omit the noodles and store the base for up to 3 months. Add fresh noodles when reheating.
Use fresh herbs for the best flavor, but dried versions can be substituted in a pinch.