Description
Rich, comforting creamy chicken noodle soup with tender chicken, fresh vegetables, and egg noodles in a velvety broth. Made from scratch with bone-in chicken for maximum flavor.
Ingredients
Scale
- 2 pounds bone-in chicken thighs or breasts
- 12 cups water
- 2 bay leaves
- 1 large onion, diced (about 2 cups)
- 3 celery stalks, chopped (about 1 cup)
- 3 large carrots, sliced into rounds (about 1 cup)
- 4 cloves garlic, minced
- 8 ounces wide egg noodles
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and black pepper to taste
- 2 tablespoons fresh parsley for garnish
Instructions
- 1. Place chicken in large pot with water and bay leaves. Boil, then simmer 25-30 minutes until cooked through.
- 2. Remove chicken and strain broth, reserving 8 cups. Cool chicken and shred meat.
- 3. Heat oil and butter in same pot. Cook onion 5 minutes until translucent.
- 4. Add celery and carrots, cook 5 minutes. Add garlic, cook 1 minute.
- 5. Stir in flour, cook 2 minutes stirring constantly.
- 6. Gradually add broth, stirring to prevent lumps. Add herbs and bring to boil.
- 7. Add noodles, cook according to package directions.
- 8. Return chicken to pot, simmer 2-3 minutes to heat through.
- 9. Remove from heat, slowly stir in cream.
- 10. Season with salt and pepper to taste.
- 11. Serve hot, garnished with fresh parsley.
Notes
Store without noodles for best texture when reheating. Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g