Recipe: Perfect Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup. Add chicken broth, parsley, bay leaves and season with salt and pepper to taste. Add chicken breasts and bring soup to a boil over medium-high heat. Skim off any impurities that rise to the top.

Cut chicken into chunks; add to soup. Combine flour and remaining milk until smooth; add to soup, stirring constantly. Finely chop onions, celery and carrots. You can have Creamy Chicken Noodle Soup using 16 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Creamy Chicken Noodle Soup

1. It's 2 tbsp. of unsalted butter.
2. It's 1 tbsp. of olive oil.
3. You need 1/2 of yellow onion, diced.
4. You need 2 of large carrots, peeled and diced.
5. You need 1 stalk of celery, diced.
6. Prepare 2 cloves of garlic, minced.
7. Prepare 2 tbsp. of all purpose flour.
8. It's 7 cups of unsalted chicken broth.
9. Prepare 2 of medium potatoes, scrubbed and diced (optional).
10. You need 2 cups of shredded, cooked chicken.
11. It's 2 cups of wide egg noodles (or whatever pasta shape you prefer).
12. You need 1 tsp. of salt.
13. Prepare 1/2 tsp. of pepper.
14. You need 1/4 tsp. of dried thyme, dried rosemary, poultry seasoning.
15. Prepare 3/4 cup of cream (could also use half & half or whole milk).
16. It's 1 tbsp. of chopped parsley.

Place chopped vegetables in large saucepan with chicken breasts and water. This recipe is great for those times when you need to make dinner in a hurry, or when you need a warm bowl of comfort after a long chaotic day. There's a reason chicken noodle soup is a go-to for people who are sick, it just makes you feel better. This version of the classic soup recipe is even better because it is super creamy.

Creamy Chicken Noodle Soup step by step

1. Melt the butter and olive oil together in a large pot (4 quart or larger) over medium-low heat. Once the butter has melted, add the carrots, onions and celery with a pinch of salt and cook for about 5 minutes, stirring occasionally. Then stir in the garlic and cook for 2-3 minutes more. Sprinkle the flour over the veggies and stir to incorporate. Stir and cook an additional 2-3 minutes..
2. Pour in the broth, shredded chicken and the seasonings. Increase the heat to medium-high and let this come to a low boil. Once it begins to boil, stir in the diced potatoes and let them simmer for 2 or so minutes. Then stir in the egg noodles and let simmer for 8-9 minutes more, until the noodles and potatoes are both soft..
3. Remove the pot from the heat. Stir in the parsley and while stirring, slowly drizzle in the cream until it is all added and incorporated. That's it! Serve immediately..
4. Refrigerate any leftovers in a large Tupperware container. To reheat, place desired amount in a small saucepan. Add a bit of extra broth, because the noodles will absorb a lot of the liquid during refrigeration. Bring to a simmer and simmer until heated through, about 5 minutes or so..

It is loaded with tender chicken, hearty noodles, and the rich broth will make you say, "Mmmmm, Mmmmm good after one bite! In a large saucepan, bring water and bouillon to a boil. Add the stock, carrots, celery, onion, rice, parsley, salt, and pepper. Melt butter with olive oil in a large Dutch oven over medium-high. Add flour and stir to coat.