Creamy Chicken Noodle Soup
Creamy Chicken Noodle Soup
A creamy chicken soup made with shredded cooked chicken, wide egg noodles, carrots, celery, and thyme. Flour lightly thickens the broth, while a small amount of heavy cream adds a smooth finish.
Ingredients
Method
- Melt butter over medium heat in a large soup pot. Cook onion, carrots, and celery for 8 to 10 minutes, stirring.
- Add garlic, thyme, and pepper. Cook for 30 seconds.
- Stir in flour and cook for 1 minute.
- Gradually stir in broth until smooth. Add bay leaf and salt.
- Bring to a gentle simmer, reduce heat, and cook for 5 to 7 minutes, until carrots are almost tender.
- Add noodles and simmer for approximately 7 to 9 minutes, following package timing and checking early.
- Reduce heat to low. Add cooked chicken and cream, then heat for approximately 3 to 5 minutes, or until the soup and chicken reach 165°F, or 74°C.
- Remove bay leaf, add parsley, adjust seasoning, and serve promptly.
Notes
- Weigh the noodles to avoid making the soup too thick.
- Cook noodles separately if preparing several portions for later.
- Add extra broth gradually when adjusting the consistency.