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Creamy Chicken Soup with Noodles and Fresh Herbs Recipe

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4.1 from 8 reviews

This creamy chicken soup combines tender chicken, fresh vegetables, and wide egg noodles in a rich, velvety broth. Perfect for a comforting meal, this soup features a blend of aromatic herbs and a smooth finish from heavy cream, simmered slowly to develop deep flavors in just 45 minutes.

Ingredients

Vegetables and Aromatics

  • 1 small yellow onion, finely chopped
  • 2 stalks celery, chopped
  • 2 medium carrots, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon fresh rosemary, chopped
  • 1 large sprig fresh thyme, leaves stripped
  • 3 tablespoons fresh parsley, chopped (plus extra for garnish)

Soup Base

  • 6 tablespoons salted butter
  • 6 tablespoons all-purpose flour
  • 7 cups low sodium chicken broth, divided
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Main Ingredients

  • 2 heaping cups cooked chicken
  • 4 cups wide egg noodles
  • 1 cup heavy cream

Instructions

  1. Melt Butter: Melt the butter in a large soup pot or Dutch oven over medium heat to create a flavorful base for the soup.
  2. Sauté Vegetables: Add the chopped onion, celery, and carrot to the pot, seasoning lightly with salt. Cook until the onions become translucent, about 5 minutes, to soften and develop their sweetness.
  3. Add Garlic: Stir in the minced garlic and sauté briefly for 30 seconds until fragrant.
  4. Create Roux: Sprinkle the flour over the vegetables and cook for 2 to 3 minutes, stirring constantly to avoid browning and to cook out the raw flour taste.
  5. Add Broth and Herbs: Gradually stir in 6 cups of the chicken broth followed by the rosemary, thyme, and parsley. Bring the mixture to a boil and cook for about 3 minutes until the soup slightly thickens. Season with salt and pepper to taste.
  6. Cook Chicken and Noodles: Add the cooked chicken and wide egg noodles. Bring back to a boil then partially cover the pot with a lid, reduce heat to low, and simmer for 8 to 11 minutes until the noodles are al dente. Stir frequently to prevent sticking.
  7. Add Cream: Pour in the heavy cream and heat gently over low heat, careful not to boil, just until warmed through. Adjust seasoning with additional salt and pepper if needed.
  8. Adjust Consistency: If the soup is thicker than desired, gradually add the reserved 1 cup of chicken broth, a half cup at a time, stirring until you reach your preferred consistency.
  9. Serve: Ladle the hot soup into bowls and garnish generously with fresh chopped parsley for a burst of color and freshness.

Notes

  • Use low sodium chicken broth to better control the saltiness of the soup.
  • Scrape the pot bottom frequently while simmering noodles to avoid sticking and burning.
  • Cook noodles al dente to avoid them becoming mushy as they sit in the soup.
  • Adjust cream amount if you prefer a lighter or richer texture.
  • This soup can be made ahead and reheated gently on the stovetop, adding broth as needed to loosen the texture.

Find it online: https://cozyplatter.com/creamy-chicken-soup-with-noodles-and-fresh-herbs-recipe/