Name: Creamy Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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, to taste; 1 1/2 cups carrots, sliced; 1 1/2 cups celery, sliced; 1 onion, diced; 4–6 cloves garlic, minced; 1/3 cup all-purpose flour; 8 cups low sodium chicken broth; 1 tablespoon chicken bouillon (granulated, cube, or paste); 1 tablespoon dried parsley or 3 tablespoons fresh; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/2 teaspoon dried sage; 1/2 teaspoon ground cumin; Pinch to 1/4 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; 1/3 cup freshly grated Parmesan cheese

Description

A comforting creamy chicken noodle soup made with tender chicken, vegetables, and egg noodles.

Ingredients

Scale

3 tablespoons olive oil, divided
2 tablespoons unsalted butter
1 pound boneless skinless chicken thighs or 2 ½ cups rotisserie chicken
Salt and pepper, to taste
1 1/2 cups carrots, sliced
1 1/2 cups celery, sliced
1 onion, diced
4–6 cloves garlic, minced
1/3 cup all-purpose flour
8 cups low sodium chicken broth
1 tablespoon chicken bouillon (granulated, cube, or paste)
1 tablespoon dried parsley or 3 tablespoons fresh
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon ground cumin
Pinch to 1/4 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
1/3 cup freshly grated Parmesan cheese

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Instructions

Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a large pot and sear the chicken until golden, about 2–3 minutes per side. Remove and set aside.
Add butter and 1 tablespoon olive oil to the same pot. Sauté onions, carrots, and celery for about 4 minutes, then add garlic and cook for 30 seconds more.
Sprinkle in flour and stir constantly for 2 minutes until a thick paste forms.
Add chicken back to the pot along with chicken broth, bouillon, all seasonings, and bay leaves. Cover and simmer for 12–15 minutes.
Remove chicken, shred it, and set aside. Meanwhile, whisk cornstarch with half and half until smooth and stir into the soup.
Add egg noodles and simmer until al dente, about 5 minutes.
Stir in Parmesan cheese until melted and smooth. Return shredded chicken to the soup and let sit for a few minutes before serving.

Notes

This soup can be made with leftover rotisserie chicken for a quicker meal.
Feel free to add other vegetables such as peas or green beans.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g
Cholesterol: 90mg