Creamy Chicken Noodle Soup
This creamy chicken noodle soup is a hearty and comforting dish loaded with juicy chicken, plump noodles, and veggies in a rich, herb-infused Parmesan broth.
Equipment
- 1 Dutch oven or soup pot
Ingredients
Main Ingredients
- 3 tablespoons olive oil divided
- 2 tablespoons unsalted butter
- 1 pound boneless skinless chicken thighs or 2 ½ cups rotisserie chicken
- salt and pepper
- 1 ½ cups carrots sliced ¼-inch thick
- 1 ½ cups celery sliced ⅜-inch thick
- 1 onion diced
- 4-6 cloves garlic minced
- ⅓ cup all-purpose flour
- 8 cups low sodium chicken broth
- 1 tablespoon granulated chicken bouillon or bouillon cubes or Better Than Bouillon
- 1 tablespoon dried parsley or 3 tablespoons fresh
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon ground cumin
- pinch - ¼ teaspoon red pepper flakes
- 2 bay leaves
- 2 cups half and half or evaporated milk + ½ tablespoon cornstarch
- 2 tablespoons cornstarch
- 2 cups wide egg noodles uncooked
- ⅓ cup Parmesan cheese freshly grated
Instructions
Instructions
- Season chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil in a large soup pot and sear chicken 2 minutes per side until golden. Remove and set aside.
- Melt butter with 1 tablespoon olive oil in the pot. Add onions, carrots, and celery. Sauté 4 minutes. Add garlic and cook 30 seconds.
- Sprinkle flour over vegetables, cook and stir constantly for 2 minutes until thickened. Avoid flour sticking to pot bottom.
- Add chicken back with broth, bouillon, seasonings, and bay leaves. Bring to simmer, cover, and cook 12-15 minutes until chicken is tender.
- Remove chicken, shred once cool. Meanwhile, whisk cornstarch with half and half until smooth and add to pot.
- Add noodles, bring to a boil, and simmer until al dente, about 5 minutes.
- Reduce heat to low, stir in Parmesan until melted, then add shredded chicken back to soup.
- Season with salt and pepper to taste. Add extra broth or cream if soup is too thick.
- Serve hot with fresh parsley or cornbread on the side, if desired.
Notes
To save time, use rotisserie chicken and pre-chopped veggies. Soup can be made ahead and reheated easily.