Description
This creamy chicken noodle soup recipe is a comforting and hearty meal perfect for any day. It features tender chicken breasts, sautéed vegetables, and pasta simmered in a rich, creamy broth made from a homemade roux with milk and heavy cream. Easy to prepare and full of flavor, this soup is ideal for warming up on a chilly evening or serving to family and friends.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 celery stalks, diced
- 3 carrots, diced
- 2 cloves garlic, minced
Soup Base and Chicken
- 6 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts
- 2 cups pasta (egg noodles or small pasta shapes recommended)
Roux and Dairy
- ¼ cup butter
- â…“ cup all-purpose flour
- 2 cups milk
- ½ cup heavy cream
Seasoning and Garnish
- Salt and pepper to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Sauté Vegetables: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chopped onion, diced celery, and diced carrots. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and sauté for an additional 1 minute, until fragrant.
- Poach Chicken: Pour in the low-sodium chicken broth and bring the mixture to a boil. Place the boneless, skinless chicken breasts into the pot, cover, and reduce heat to maintain a simmer. Cook the chicken until it is completely cooked through, about 10-15 minutes. Remove the chicken breasts and set them aside to cool.
- Cook Noodles: Keep the soup simmering and add the pasta directly to the pot. Cook according to package instructions until al dente, usually around 7-9 minutes.
- Make Roux: While the pasta cooks, melt the butter in a separate medium saucepan over medium heat. Once melted, whisk in the all-purpose flour continuously until the mixture turns a golden brown, about 2-3 minutes, ensuring it doesn’t burn.
- Create Creamy Base: Slowly whisk 1 cup of the hot chicken broth from the soup pot into the roux to temper it. Gradually add the milk and heavy cream, whisking constantly until fully combined and smooth. Pour this creamy mixture back into the soup pot, stirring well to integrate it with the broth and vegetables.
- Shred Chicken and Finish: Shred the cooked chicken breasts using two forks. Return the shredded chicken into the soup pot. Season the soup with salt and pepper to taste. Stir in chopped fresh parsley if using.
- Serve: Ladle the creamy chicken noodle soup into bowls and serve warm for a satisfying and comforting meal.
Notes
- Egg noodles or small pasta shapes such as ditalini or macaroni work best for this soup.
- For a thicker soup, use less broth or cook the roux slightly longer until darker before adding liquids.
- Low-sodium broth is recommended to better control the salt level in the soup.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- Add fresh herbs like thyme or rosemary for additional flavor variations.
