Description
Thick, rich, and loaded with tender chicken, soft veggies, and silky noodles — the coziest bowl of comfort you’ll crave again and again. This Creamy Chicken Noodle Soup recipe elevates the classic comfort food with a rich, flavorful broth, tender shredded chicken, and a medley of perfectly cooked vegetables. The addition of sweet potato adds a subtle sweetness and creamy texture, while the garlic & herb seasoning infuses every spoonful with aromatic warmth. Perfect for chilly evenings or when you need a comforting, satisfying meal.
Ingredients:
- 1 stick (½ cup) unsalted butter
- 1 medium onion, finely diced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 small sweet potato, peeled and diced
- 2 garlic cloves, minced
- 1 tablespoon garlic & herb seasoning
- ¼ cup all-purpose flour
- 6 cups chicken bone broth
- 1½ pounds boneless chicken breast
- 2 bay leaves
- 2 cups heavy cream
- 2 cups uncooked egg noodles
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Preparation:
Step 1: Sauté the Veggies
In a large Dutch oven or pot, melt butter over medium heat. Add onion, celery, carrots, and sweet potato. Cook until they start to soften, about 7–8 minutes. Stir occasionally to prevent burning.
Step 2: Build the Flavor Base
Stir in minced garlic and garlic & herb seasoning. Cook 1–2 minutes until fragrant. Be careful not to burn the garlic.
Step 3: Create a Roux
Sprinkle in flour and stir constantly for another 2 minutes to create a light roux. This will help thicken the soup. Ensure the flour is fully incorporated to avoid a grainy texture.
Step 4: Add Broth and Chicken
Gradually pour in the chicken bone broth, whisking to remove any lumps. Add chicken breasts and bay leaves. Bring to a gentle boil, then reduce to a simmer. Cook for 15 minutes or until chicken is fully cooked.
Step 5: Shred and Simmer
Remove the chicken, shred it with two forks, and return it to the pot. Stir in the heavy cream and let the soup simmer until thick and creamy. This step enhances the richness and texture of the soup.
Step 6: Cook the Noodles
Add egg noodles and cook until tender, stirring occasionally so they don’t stick. This usually takes about 8-10 minutes, depending on the type of noodles.
Step 7: Finish and Serve
Season with salt and pepper to taste. Sprinkle with fresh parsley and serve warm with crusty bread or crackers.
Why You’ll Love This Recipe
This Creamy Chicken Noodle Soup is more than just a meal; it’s a comforting experience. The rich, creamy broth, tender chicken, and perfectly cooked noodles create a symphony of flavors and textures that will warm you from the inside out. The addition of sweet potato adds a unique touch, enhancing the soup’s sweetness and creaminess. It’s also incredibly versatile – easily customizable with your favorite vegetables or seasonings. Whether you’re feeling under the weather or simply craving a hearty, home-cooked meal, this soup is sure to satisfy.
DRINK Rating: This soup pairs well with a crisp white wine or a light, refreshing beer. A dry Riesling or a Pilsner would complement the creamy texture and savory flavors perfectly.
Serving Suggestions:
- Serve with a side of crusty bread or crackers for dipping.
- Garnish with a dollop of sour cream or a sprinkle of shredded cheese.
- Pair with a simple side salad for a complete meal.
Tips:
- As the soup cools, the noodles will absorb more broth. To keep it creamy the next day, just stir in a splash of extra broth or cream before reheating.
- For extra flavor, toss in a handful of shredded cheddar or Parmesan before serving.
- Add other vegetables like peas, corn, or green beans for added nutrients and flavor.
- For a spicier kick, add a pinch of red pepper flakes.
- If you don’t have bone broth, regular chicken broth will work as well.
Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Nutrition Information:
- Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
- Calories: Approximately 450-550 per serving
- Protein: 30-35g
- Sodium: 800-1000mg
Conclusion
This Creamy Chicken Noodle Soup is a delightful twist on a classic favorite. It’s comforting, flavorful, and easy to make, making it perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a soothing remedy for a cold, this recipe is sure to become a staple in your kitchen. Enjoy the warmth and satisfaction of this creamy, delicious soup!
Questions and Answers:
- Q: Can I use pre-cooked chicken?
- A: Yes, you can use pre-cooked chicken, such as rotisserie chicken, to save time. Add it to the soup during the last 10 minutes of cooking to warm it through.
- Q: Can I freeze this soup?
- A: Yes, you can freeze this soup, but the noodles may become a bit soft upon thawing. It’s best to freeze the soup without the noodles and add them when reheating.
- Q: Can I make this soup in a slow cooker?
- A: Yes, you can make this soup in a slow cooker. Sauté the vegetables as directed, then transfer them to the slow cooker. Add the broth, chicken, and bay leaves. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken, return it to the slow cooker, and stir in the heavy cream and noodles during the last 30 minutes of cooking.
- Q: What can I substitute for heavy cream?
- A: If you want to reduce the fat content, you can substitute half-and-half or milk for the heavy cream. However, the soup will not be as creamy.
- Q: Can I make this soup gluten-free?
- A: Yes, you can make this soup gluten-free by using gluten-free noodles and a gluten-free flour blend for the roux. Ensure all other ingredients are also gluten-free.
