Sometimes the day just calls for creamy chicken noodle soup.
How to make creamy chicken noodle soup
Really, soup is perfect for just about any day -- for me, anyways. I'm oneathose who will eat a bowl of hot soup on a hot summer day. I can also drink iced coffee all winter.
Maybe I'm just weird, but either way IT'S SOUP SEASON. And the most fun thing about soup is that you can pretty much follow the 'everything but the kitchen sink' cooking method and prepare a pretty great soup.
You know what I'm talking about, right? You look in the fridge and see a few veggies {that you've, ehm, maybe been ignoring all week} and some chicken that you're wondering what to do with. Well, folks, I vote for soup.
But really, there are no rules when it comes to cookin' soup, but I do like to follow a few simple techniques when making a warm pot of goodness:
1) Start with an onion and/or some other aromatics and saute them first before adding the liquid to draw out the most flava
2) Use some herbage - dried are totally great!
3) Go for unsalted or low sodium stock so you can control how much salt is in your soup {if I don't have time to make my own - which happens all too often - my favorite is Kitchen Basics brand, it's the most concentrated & super flavorful}.
Salt is there to make all the flavas of your soup POP! So if it tastes a little bland, add another pinch and see what happens.
It'll be magical.
The soup that'll make you feel all cozy inside
But seriously, this soup is like the ultimate classic comfort food, which is totally what I'm craving right now.
I've not been able to stop thinking about all the cozy foods of fall -- I have a mile-long list of recipes to make - you know, pumpkin and butternut squash everything - which will happen, but this soup had to come first.
Creamy Chicken Noodle Soup with 2 of my favorite herbages - sage and thyme. It reminds me of Thanksgiving {did I really just say the T word?} and makes me feel warm and happy inside.
So here we have it, the creamy version of classic chicken noodle soup with delicious fall flavas and almost a week's worth of lunches.
Now that's what I call success, in soup form.
PrintCreamy Chicken Noodle Soup
Creamy classic chicken noodle soup with carrots, chunks of chicken breast, egg noodles, herbs and a touch of cream.
- Prep Time: 10-15 mins
- Cook Time: 20-25 mins
- Total Time: 30-40 mins
- Yield: Serves 6 1x
- Category: Soups
- Method: Stove-Top
- Cuisine: American
Ingredients
- 3 tablespoon oil
- 1 medium yellow onion, diced
- 3 medium carrots, sliced in rounds
- 3 tablespoons butter
- 6 tablespoons flour
- 2 (32-ounce) containers low sodium chicken stock or broth
- 2 cooked chicken breasts, chopped or shredded
- 2 cups whole grain egg noodles
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried sage leaves
- 1 bay leaf
- ¼ cup half and half or cream
Instructions
- Heat oil in a Dutch oven or stock pot to medium-high heat. Add onion and carrots and saute 4-5 minutes, until tender. Add butter and stir until melted. Slowly stir in flour until coated in fat and cook for 2-3 minutes, until golden. Increase heat to high and slowly whisk in chicken broth, creating a smooth mixture. Bring to a boil, then reduce to a simmer and cook 5-6 minutes, whisking constantly, until thickened.
- Add chicken and egg noodles, season generously with salt and pepper, then stir in thyme and sage, until combined. Place bay leaf on top and allow to gently simmer for 15-20 minutes. Stir in half and half or cream. Taste and adjust seasoning, if necessary. Remove bay leaf and discard.
Notes
Cooking Tip: If the broth or stock you're using doesn't have a ton of flavor, I'd recommend adding an all-natural chicken bouillon cube.
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 360
- Sugar: 5g
- Sodium: 479mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 91mg
Keywords: easy, comfort food, healthy, simple, delicious, fall, family friendly
It's the cat's meow, folks.
