Description
Comforting “creamy chicken noodle soup” brings warmth to chilly evenings with its rich, velvety broth and tender chicken. Homemade goodness awaits as you savor each spoonful of this classic soul-soothing meal.
Ingredients
Scale
Main Ingredients:
- 2 cups chicken, shredded
- 4 cups chicken broth
- 8 ounces (226 grams) egg noodles
Vegetables:
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
Cream and Seasoning:
- 1/4 cup (57 grams) butter
- 1/4 cup all-purpose flour
- 1 cup milk
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare a large pot or Dutch oven and melt butter over medium heat, creating a golden base for the aromatic vegetables.
- Introduce finely chopped onions, carrots, and celery into the melted butter, gently sautéing until the vegetables become translucent and tender, releasing their subtle flavors.
- Dust the softened vegetables with flour, stirring vigorously to create a smooth roux that will thicken the soup and provide a rich, velvety texture.
- Slowly pour chicken broth into the pot, whisking continuously to prevent lumps and ensure a silky consistency, then allow the mixture to simmer and gradually thicken.
- Carefully add egg noodles to the simmering broth, stirring periodically to prevent sticking and cooking until they reach a perfect al dente texture.
- Incorporate shredded chicken and milk into the pot, transforming the soup into a creamy, comforting dish, and season with salt and pepper to enhance the overall flavor profile.
- Reduce heat and let the soup gently simmer, allowing the ingredients to meld together and develop a harmonious taste.
- Ladle the steaming soup into serving bowls, garnish with freshly chopped parsley for a touch of brightness, and serve immediately to enjoy the full warmth and richness of the dish.
Notes
- Butter alternatives like olive oil or coconut oil work great for those avoiding dairy or with lactose intolerance.
- Gluten-free flour or cornstarch can replace regular flour for a celiac-friendly version of the roux.
- Use rotisserie chicken or leftover roasted chicken to save time and add extra flavor depth to the soup.
- For a lighter version, swap whole milk with low-fat milk or unsweetened almond milk to reduce calories without compromising creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 360
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg