Print

Creamy Chicken Noodle Soup Recipe

Print Recipe

★★★★★

4.6 from 122 reviews

This Creamy Chicken Noodle Soup is a comforting and hearty dish made with tender chicken breasts, fresh vegetables, and egg noodles in a rich, creamy broth. Infused with fresh herbs, Parmesan rind for depth of flavor, and finished with a touch of cream, it’s perfect for chilly days or any time you need a warm, satisfying meal.

Ingredients

Scale

Base Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 medium brown/yellow onion, peeled and finely diced
  • 1 large carrot, washed and finely diced
  • 2 ribs celery, finely diced
  • 3 cloves garlic, finely chopped

Thickening and Seasoning

  • 1 tbsp plain/all-purpose flour
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • 1 piece Parmesan rind (about 7 ½ cm/3 inches)
  • Sea salt and freshly ground black pepper, to taste

Liquid and Protein

  • 4 1/2 cups (1.125 litres) chicken stock
  • 2 skinless, boneless chicken breasts (approx. 400 g/14 oz total)

Vegetables and Pasta

  • 1 medium zucchini/courgette, cut into small cubes
  • 120 g (4.2 oz) noodles (egg noodles or pasta of your choice, about 3 cm/1 inch in length)

Finishing

  • 1/2 cup (125 ml) heavy whipping/thickened cream
  • 1/4 cup flat-leaf parsley, finely chopped, for serving

Instructions

  1. Sauté Vegetables: Heat olive oil and butter in a large saucepan over medium heat. Add diced onion, carrot, and celery, sautéing gently for 5-7 minutes until softened and the onion is translucent. Stir occasionally to prevent sticking.
  2. Add Garlic and Flour: Stir in chopped garlic and cook for 1 minute. Then sprinkle in the flour, stirring well, and cook for an additional 2 minutes to form a lightly thickened base.
  3. Add Stock and Chicken: Pour in the chicken stock, add the chicken breasts, fresh rosemary, thyme, and Parmesan rind. Make sure the chicken breasts are fully submerged. Cover with a lid and bring to a gentle simmer over low heat.
  4. Simmer Chicken: Let the soup simmer for 12-15 minutes until the chicken reaches an internal temperature of 74°C (165°F). Remove the chicken breasts and set aside to rest for 5 minutes before shredding with two forks.
  5. Cook Vegetables and Noodles: Add the diced zucchini to the soup and return to a simmer. Add the noodles and cook until al dente, stirring regularly to prevent sticking. Cooking time will vary by noodle type.
  6. Add Cream and Chicken: When noodles are nearly cooked, stir in the heavy cream and return shredded chicken to the pot. Adjust seasoning with salt and pepper to taste.
  7. Adjust Consistency and Serve: If the soup is too thick, add a little extra chicken stock to loosen it up. Remove and discard the Parmesan rind. Ladle soup into bowls and garnish with finely chopped flat-leaf parsley. Note that the soup will thicken upon standing; add more stock if reheating.

Notes

  • Extra virgin olive oil adds a mild fruity flavor and healthy fats.
  • Flour helps thicken the broth to a creamy consistency.
  • Parmesan rind imparts a deep umami flavor to the soup.
  • Use good quality chicken stock for best flavor, homemade or store-bought.
  • Heavy cream adds richness but can be substituted with half-and-half for a lighter version.
  • Season gradually with salt and pepper, considering the saltiness of the stock and Parmesan.

Keywords: creamy chicken noodle soup, chicken soup, comfort food, creamy soup, homemade chicken soup, chicken noodle soup recipe

Find it online: https://delishfamilyrecipe.com/creamy-chicken-noodle-soup-recipe/