Creamy Chicken Noodle Soup
Yield: About 5 servings
Yield: About 5 servings
- 1/4 cup butter
- 2 leaves
- 1/3 cup heavy cream
- 1 1/2 tbsp olive oil
- 3 tbsp chopped fresh parsley
- salt and freshly ground black pepper ( to taste)
- 2 cups dry medium egg noodles
- 1 lb boneless skinless chicken breasts*
- 1/4 cup + 2 tbsp all-purpose flour
- 1 1/2 cups chopped yellow onion ((1 medium))
- 1 1/3 cups chopped carrots ((3 carrots))
- 1 1/3 cups chopped celery ((3 stalks))
- 3 cloves garlic ( minced)
- 2 cans low-sodium chicken broth
- 2 1/2 cups milk ((i used 1%))
- Carbohydrate 1.86237000145353 g
- Cholesterol 176.355833558045 mg
- Fat 65.8591517461895 g
- Fiber 0.376199994564056 g
- Protein 1.63412166831744 g
- Saturated Fat 39.0014447157519 g
- Serving Size 1 1 recipe (581g)
- Sodium 348.438583769091 mg
- Sugar 1.48617000688948 g
- Trans Fat 4.14344350512893 g
- Calories 593 calories
Step-by-step
- Prepare noodles according to package directions, ensuring they finish cooking around the same time as the soup.
- Heat 1 1/2 Tbsp olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté until tender (3-4 minutes). Add garlic and sauté for 1 minute more.
- Add chicken broth, parsley, bay leaves, salt, and pepper to the pot. Add chicken breasts and bring to a boil over medium-high heat.
- Reduce heat to medium, cover, and simmer until chicken is cooked through (10-15 minutes). Adjust cooking time depending on chicken breast thickness.
- Remove chicken, let rest for 5 minutes, then shred into bite-sized pieces.
- Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly, for 1 1/2 minutes.
- Slowly whisk in milk, whisking vigorously to eliminate lumps. Whisk in cream and bring to a boil, stirring constantly.
- Pour the milk mixture into the soup. Return the shredded chicken and cooked noodles to the soup and stir.
- Serve warm with bread or crackers (optional).
- *If using thicker breasts, slice them in half horizontally for faster, more even cooking.
My Comfort Food: Creamy Chicken Noodle Soup
There’s something undeniably comforting about a warm bowl of creamy chicken noodle soup, especially on a chilly evening. For me, it's more than just a meal; it's a memory, a taste of home, a hug in a bowl. This recipe isn't just a collection of ingredients and steps; it's a story of simple pleasures and the joy of creating something delicious from scratch. I've been perfecting this recipe for years, tweaking it slightly each time to suit my evolving tastes and the availability of ingredients. The result is a rich, flavorful soup that's both satisfying and surprisingly easy to make, even for a busy weeknight.
The beauty of this soup lies in its simplicity. It starts with a classic mirepoix – onions, carrots, and celery – which forms the aromatic base of the broth. I like to sauté these vegetables until they’re tender but not browned, allowing their natural sweetness to shine through. The addition of garlic adds a lovely pungent note, while fresh parsley brings a vibrant freshness to the entire dish. The heart of the soup, of course, is the chicken. I prefer using boneless, skinless chicken breasts for ease of preparation and to avoid any unnecessary fat. After cooking, the chicken is shredded, creating tender, flavorful pieces that melt in your mouth.
The secret to this soup’s creaminess isn’t just cream (although a generous splash of heavy cream certainly helps!), but also a simple roux. This classic thickening agent, made from butter and flour, creates a velvety texture that elevates the soup to another level. The roux is cooked gently to ensure it's fully developed but not browned, which could impart a bitter taste. Then, milk is gradually whisked into the roux, creating a smooth, creamy sauce that’s then added to the soup. The combination of the rich broth, tender chicken, perfectly cooked noodles, and the creamy sauce is simply divine.
I often find myself making this soup when I'm feeling under the weather, needing a warm, comforting meal to soothe my soul. It's also perfect for a casual weeknight dinner, a cozy weekend lunch, or even a potluck gathering. The recipe is adaptable; feel free to add other vegetables, such as mushrooms or zucchini, to customize the soup to your liking. You could also experiment with different types of noodles or even add some cooked rice for added texture. The possibilities are endless!
Beyond the recipe itself, what makes this soup special is the process of making it. The rhythmic chopping of vegetables, the fragrant steam rising from the simmering pot, the satisfying swirl of the whisk as you incorporate the cream—these are the small moments of joy that make cooking such a rewarding experience. It's a chance to unwind, to focus on the present moment, and to create something nourishing and delicious for myself and my loved ones. And that, more than anything, is what makes this creamy chicken noodle soup a true comfort food classic.
Beyond its delicious taste and comforting nature, this recipe embodies a sense of resourcefulness and practicality. It's a dish that can be adapted to what you have on hand, making it a perfect choice for busy individuals or families. The leftover broth can easily be used as a base for other dishes, further minimizing waste. Moreover, the soup freezes well, making it an ideal meal prep option for those who value efficiency and convenience. This adaptability and practicality add another layer of appreciation to this seemingly simple recipe. It’s more than just a meal; it’s a testament to efficient and enjoyable home cooking.
This creamy chicken noodle soup is a testament to the power of simple ingredients, carefully combined and cooked with love. It's a recipe I cherish, not just for its deliciousness but for the memories and feelings it evokes. It's a reminder of the importance of slowing down, taking the time to create something wholesome and nurturing, and savoring the simple pleasures in life. Each spoonful is a warm embrace, a taste of home, and a reaffirmation that sometimes, the simplest things are the best.
