Description
This Creamy Chicken Noodle Soup is a comforting and hearty homemade classic perfect for chilly days. It features tender poached chicken, sautéed vegetables, pasta, and a rich creamy broth made with a buttery roux, milk, and cream. Ready in about an hour and serving six, this soup is a delightful blend of flavors and textures that will warm you up from the inside out.
Ingredients
Scale
For the Soup Base
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 celery stalks, diced
- 3 carrots, diced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts
- 2 cups pasta (egg noodles or small shells recommended)
For the Creamy Roux
- 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 olive oil in a large soup pot or Dutch oven over medium-high heat. Add chopped onion, diced celery, and diced carrots. Sauté until the vegetables are softened, about 5-7 minutes. Add minced garlic and cook for another 1 minute until fragrant.
- Poach Chicken: Pour in the chicken broth and bring the mixture to a boil. Add the boneless, skinless chicken breasts, cover with a lid, and reduce heat to a simmer. Cook until the chicken is cooked through, about 10-15 minutes. Remove the chicken breasts from the pot and set aside to cool slightly.
- Cook Noodles: Reduce the heat on the soup pot to maintain a gentle simmer. Add the pasta to the broth and cook until tender according to package instructions, usually 7-10 minutes.
- Make Roux: While the pasta is cooking, melt the butter in a separate medium saucepan over medium heat. Whisk in the all-purpose flour and continue to cook, stirring constantly, until the mixture turns golden brown and has a nutty aroma, about 3-4 minutes.
- Create Creamy Base: Gradually whisk 1 cup of the hot chicken broth from the soup pot into the roux to loosen it. Then slowly whisk in the milk and heavy cream until fully combined and smooth. Pour this creamy mixture back into the soup pot with the vegetables and noodles, stirring well to combine.
- Shred Chicken and Finish: Shred the cooked chicken breasts using two forks. Add the shredded chicken back into the soup. Season with salt and pepper to taste. If desired, stir in chopped fresh parsley for a pop of color and freshness.
- Serve: Ladle the creamy chicken noodle soup into bowls and enjoy warm for a comforting meal.
Notes
- Use egg noodles or small pasta shells for best texture in the soup.
- Low-sodium chicken broth is recommended to better control the salt level.
- The roux thickens the soup and adds a rich creamy texture.
- For a dairy-free version, substitute milk and cream with coconut milk and omit butter, using a plant-based alternative.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Garnish with fresh parsley for extra flavor and visual appeal.
