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The Ultimate Creamy Chicken Noodle Soup: Rich Comfort in 45 Minutes

Close-up of a bowl of creamy chicken noodle soup featuring shredded chicken, egg noodles, and sliced carrots.
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This recipe delivers the rich, velvety texture you crave in a homemade chicken noodle soup, surpassing canned versions. It is a simple, one-pot comfort food upgrade perfect for weeknight dinners.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt, plus more to taste
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded (use leftover chicken for speed)
  • 8 ounces wide egg noodles
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour (for thickening)
  • 1/4 cup cold water (for slurry)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften.
  2. Stir in the thyme, rosemary, pepper, and salt. Cook for 1 minute until fragrant. Add the minced garlic and cook for 30 seconds more.
  3. Pour in the chicken broth and water. Bring the mixture to a simmer. Add the shredded cooked chicken.
  4. Add the egg noodles to the simmering broth. Cook according to package directions, usually 6 to 8 minutes, until the noodles are tender.
  5. In a small bowl, whisk together the flour and 1/4 cup cold water until smooth to create a slurry.
  6. Slowly whisk the slurry into the simmering soup. Continue to stir until the soup thickens slightly, about 1 to 2 minutes.
  7. Reduce the heat to low. Stir in the heavy cream. Heat through gently for 2 minutes; do not allow the soup to boil after adding the cream.
  8. Taste the soup and adjust salt and pepper as needed.
  9. Ladle the velvety chicken noodle soup into bowls and garnish with fresh parsley before serving.

Notes

  • To achieve the best creamy texture, make sure to create a smooth slurry before adding it to the hot liquid.
  • Using high-quality, low-sodium chicken broth builds a richer soup broth foundation.
  • This recipe is an excellent way to use up leftover chicken, making it a quick weeknight soup dinner.

Nutrition

Find it online: https://pureplatepath.com/creamy-chicken-noodle-soup-recipe/