Description
A tasty upgrade on classic chicken noodle soup with a creamy base, browned chicken, hearty vegetables, and tender curly noodles. Cozy, comforting, and full of flavor.
Ingredients
- 1 lb. boneless skinless chicken breasts (about 2 large)
- 1 1/2 Tbsp olive oil, divided
- 1 1/2 cups chopped yellow onion (1 medium)
- 1 1/2 cups chopped carrots (3 carrots)
- 1 1/2 cups chopped celery (3 stalks)
- 1 Tbsp minced garlic (3 cloves)
- 4 cups low-sodium chicken broth (add more to thin if desired)
- 1 Tbsp chopped fresh thyme leaves, or 1 tsp dried
- 2 bay leaves
- Salt and black pepper, to taste
- 1/3 cup butter
- 6 Tbsp all-purpose flour
- 2 1/2 cups whole milk
- 1/4 cup heavy cream
- 2 cups dry medium egg noodles
- 3 Tbsp chopped fresh parsley
Instructions
1. Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pound chicken to an even thickness, dab dry, and season with salt and pepper.
2. Sear chicken in the pot until browned on both sides, about 4 minutes per side. Transfer to a plate.
3. Add remaining 1/2 Tbsp olive oil to the pot. Add onion, carrot, and celery; sauté for 5 minutes. Add garlic and sauté for 1 more minute.
4. Pour in chicken broth, add thyme, bay leaves, and season with salt and pepper. Return chicken to the pot and bring to a simmer.
5. Reduce heat to low, cover, and cook until chicken is cooked through, about 5–10 minutes more.
6. Meanwhile, melt butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly, for 2–3 minutes until golden.
7. Slowly whisk in milk, whisking vigorously to smooth out lumps. Stir in heavy cream and bring to a simmer, stirring constantly.
8. Remove chicken from soup and let rest for 5 minutes before shredding into bite-sized pieces.
9. Add noodles to the soup, cover, and cook until tender, about 6–12 minutes.
10. Turn off the heat, pour the milk mixture into the soup, and return shredded chicken to the pot. Stir in parsley. Let cool slightly before serving.
Notes
This soup doesn’t freeze well due to the dairy, which can split and curdle. However, it can be made ahead and stored in the fridge for a couple of days.
If making in advance, don’t add the noodles until you’re ready to serve. Otherwise, they may become mushy.
Nutrition
- Serving Size: 2 cups
- Calories: 516
- Sugar: 11g
- Sodium: 714mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 131mg