Description
A rich, velvety chicken noodle soup with tender shredded chicken, egg noodles, and vegetables in a silky broth. One pot, ready in 40 minutes.
Ingredients
Scale
- 4 tablespoons butter
- 1 medium onion, finely diced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 6 cups chicken broth
- 1 cup whole milk
- ½ cup heavy cream
- 3 cups cooked chicken, shredded
- 6 oz wide egg noodles
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery and cook 6–8 minutes until softened. Stir in the garlic and cook 1 minute more.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes until thick and paste-like.
- Gradually pour in the chicken broth while whisking continuously until smooth. Add the thyme, oregano, and bay leaf.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes until slightly thickened.
- Add the egg noodles and cook 6–8 minutes until tender, stirring occasionally.
- Reduce heat to low. Stir in the milk, heavy cream, and shredded chicken. Warm through for 3–4 minutes without boiling. Remove the bay leaf, season with salt and pepper, and garnish with fresh parsley.
Notes
Whisk the broth in gradually to keep the soup smooth and lump-free. Do not boil after adding the milk and cream, as the dairy may separate. The soup thickens considerably as it sits — thin it with extra broth when reheating. Store in the fridge up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes