Creamy Chicken Noodle Soup
There’s Nothing Quite Like a Hearty Bowl of Creamy Chicken Noodle Soup on a Chilly Winter Day
There’s nothing quite like a steaming bowl of creamy chicken noodle soup on a chilly winter day. It’s more than just a meal; it’s a warm embrace in a bowl, a comforting antidote to the biting cold outside. The combination of tender chicken, silky noodles, hearty vegetables, and a rich, velvety broth creates a dish that is both satisfying and restorative.
The aroma alone is enough to lift your spirits: the savory notes of slow-simmered chicken, the earthy undertones of carrots and celery, and the subtle warmth of fresh herbs like thyme
Nourishing and Comforting
Creamy chicken noodle soup isn’t just delicious; it’s also packed with nutrients that can help fortify your body during the colder months. The chicken provides protein to support muscle repair and immune function, while the vegetables add a dose of vitamins and minerals.
Your Cold Remedy Awaits
This soup is also an ideal remedy when you’re feeling under the weather. The warm broth helps soothe a sore throat, while the steam can ease congestion. It’s no wonder that chicken soup has been a go-to comfort food for generations! Adding a creamy twist elevates the classic recipe, creating a luxurious texture that feels indulgent yet deeply wholesome.
Serve it with a slice of crusty bread or a handful of oyster crackers, and you’ve got a meal that warms you from the inside out. Whether enjoyed as a solo treat or shared with loved ones around the table, creamy chicken noodle soup is a dish that embodies comfort, nourishment, and the simple joys of winter.
Creamy Chicken Noodle Soup
Equipment
- 1 dutch oven
Ingredients
- 1 tbsp unsalted butter
- 3/4 cup yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves minced garlic
- 1/4 cup all-purpose flour
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 8 cups chicken broth
- 1 med potato peeled and diced
- 2 cups chicken cooked and diced
- 1 cup whole milk
- 3/4 cup wide egg noodles uncooked
Instructions
- Melt the butter in a large pot or dutch oven (4-quart or larger) over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened. Stir in flour, salt, pepper, thyme, and oregano and cook for 2 minutes.
- Next, add the chicken broth and potato. Give everything a quick stir, then increase the heat to medium-high. Bring the soup to a boil, without stirring, and boil for 3 minutes. Reduce the heat to medium-low, partially cover the pot, and allow to simmer for 25 minutes or until the potatoes have softened. Taste the soup, and add more seasonings to taste, if desired.
- Add the chicken, half-and-half/milk, and noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened. Once again, taste the soup and add more seasoning as desired. Serve warm.
- Cover and store leftovers in the refrigerator for up to 1 week. To reheat, simply pour into a pot over medium heat and cook until warm. Feel free to add more chicken broth to the leftovers if it’s too thick. (Soup thickens in the refrigerator as the noodles and potatoes soak up the liquid.)