Description
Rich and comforting creamy chicken noodle soup made with tender chicken thighs, vegetables, and egg noodles in a velvety broth
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 large carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 1 bay leaf
- 8 cups low-sodium chicken broth
- 12 ounces wide egg noodles
- ¾ cup heavy cream
- 2 tablespoons all-purpose flour
- 3 tablespoons butter
- 1½ teaspoons salt
- ½ teaspoon black pepper
- ¼ cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
- 1. Brown seasoned chicken thighs in olive oil for 5-6 minutes per side. Remove and set aside.
- 2. Sauté onion in the same pot for 4-5 minutes until softened.
- 3. Add carrots and celery, cook 4-5 minutes more.
- 4. Stir in garlic and thyme for 30-60 seconds until fragrant.
- 5. Return chicken to pot with bay leaf and broth. Simmer covered 25-30 minutes.
- 6. Remove chicken, cool, and shred meat. Discard skin and bones.
- 7. Bring soup to boil, add noodles and cook until al dente.
- 8. Whisk flour with 3 tablespoons cream to make slurry.
- 9. Reduce heat, stir in cream mixture, remaining cream, and butter.
- 10. Return shredded chicken to pot and simmer 2-3 minutes.
- 11. Remove bay leaf, stir in parsley and lemon juice. Season to taste.
Notes
Store up to 4 days refrigerated or 3 months frozen. Reheat gently to avoid breaking the cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g