Savor the comfort of creamy chicken noodle soup made with tender chicken, noodles, and rich broth for a warm and satisfying meal on chilly days.
ingredient
- 1 pound boneless skinless chicken breasts, or thighs
- 1 ½ teaspoon kosher salt, plus more for seasoning
- ½ teaspoon black pepper, plus more for seasoning
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 2 cups yellow onion, ½" dice
- 1 cup celery, ¼" slices
- 2 cups carrots, peeled, ¼" slices
- 1 tablespoon minced garlic
- 1 ½ teaspoon chopped thyme
- 1 teaspoon chopped rosemary
- 2 dried bay leaves
- ½ cup all-purpose flour
- 11 cups unsalted chicken stock, or broth, divided
- 1 cup heavy whipping cream
- 8 ounces wide egg noodles, 4 cups
- 1 tablespoon chopped parsley
Directions
- Season the Chicken – Season both sides with salt and pepper.
- Sear the Meat – Heat a large pot or dutch oven over medium heat. Add 1 tablespoon of olive oil. Add the chicken, and cook, until the surface lightly browns, about 3 minutes. Flip and cook for 2 minutes. Transfer to a clean plate.
- Saute the Vegetables – Melt the butter in the pan and heat over medium heat. Add the onions, stir, and cook until softened and lightly brown, about 4 to 5 minutes. Add celery, and cook for 3 minutes. Add carrots, and cook for 2 minutes. Add garlic, thyme, and rosemary to the pan, stir, and cook for 30 seconds. Add 1 ½ teaspoon salt and ½ teaspoon black pepper, and stir to combine.
- Add the Flour – Sprinkle the flour over the vegetables. Stir and cook for 2 minutes. Slowly whisk in the 8 cups of chicken stock to remove any lumps of flour.
- Simmer the Soup – Add the chicken and bay leaves to the pan. Bring the liquid to a boil, cover, and reduce to a simmer over medium-low heat. Cook until the chicken reaches an internal temperature of 160ºF (71ºC), about 10 to 15 minutes. Discard bay leaves and transfer the chicken to a cutting board.
- Shred the Chicken – Shred the chicken into small pieces using two forks.
- Cook the Noodles – Turn the heat to medium-high. Once the stock is at a rapid simmer, add the pasta. Stir and cook until tender, 5 to 7 minutes. Turn off the heat. Stir in the heavy cream.
- Add the Chicken – Add the shredded chicken to the soup. For a thinner soup, add the remaining chicken stock, ½ cup at a time, until desired consistency is reached. Heat over medium heat until hot. Taste and season with salt and pepper as needed.
- To Serve – Garnish with chopped parsley and serve hot.a
Related Recipes
