Creamy Chicken Noodle Soup
Heartier than the classic soup, this creamy chicken noodle soup is loaded with the flavors you love in a luxurious and filling broth!
- 1 tablespoon cooking oil
- 1 cup heavy cream
- 6 cups chicken stock
- 1 small onion (chopped)
- 2 large carrots (peeled and sliced into half-moons)
- 3 ribs celery (diced)
- 3 cloves garlic (minced)
- 5 tablespoons butter
- ⅓ cup all-purpose flour
- 1 pound boneless skinless chicken thighs (small chop)
- 2 sprigs fresh thyme (divided)
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 3 cups wide egg noodles
Add cooking oil to a soup pot set over medium heat and add carrots, saute until they start getting tender. Add onions and celery and continue to saute until all vegetables are tender. Add garlic and cook an additional 2 minutes.
Remove vegetables from pot and set aside.
Set heat to low and add butter. Once melted, sprinkle in flour and continue to stir until mixture begins to deepen in color, approximately three minutes.
Slow incorporate heavy cream into the roux (butter/flour), stirring in a splash at a time. Add the chicken stock in the same manner.
Return the vegetables to the soup pot, along with chicken, salt, pepper, and 1 sprig of thyme. Simmer for 30 minutes.
Add noodles and remaining sprig of thyme and cook for an addition 15 minutes, or until noodles have softened. Remove thyme sprigs and serve.
Calories: 613kcal | Carbohydrates: 38g | Protein: 24g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 161mg | Sodium: 1197mg | Potassium: 517mg | Fiber: 1g | Sugar: 5g | Vitamin A: 947IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg