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Creamy Chicken Noodle Soup
TahiraJaved

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons unsalted butter 42 g
  • 1 medium yellow onion finely diced, about 150 g
  • 3 medium carrots thinly sliced, about 180 g
  • 2 celery stalks finely sliced, about 100 g
  • 3 garlic cloves minced
  • 3 tablespoons plain flour 24 g
  • 1 teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • 6 cups chicken broth with reduced sodium 1.44 litres
  • 1 dried bay leaf
  • ½ teaspoon fine salt adjusting for the broth
  • 6 ounces dried wide egg noodles 170 g
  • 3 cups cooked shredded chicken, about 450 g
  • ½ cup heavy cream 120 ml
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Melt butter over medium heat in a large soup pot. Cook onion, carrots, and celery for 8 to 10 minutes, stirring.
  2. Add garlic, thyme, and pepper. Cook for 30 seconds.
  3. Stir in flour and cook for 1 minute.
  4. Gradually stir in broth until smooth. Add bay leaf and salt.
  5. Bring to a gentle simmer, reduce heat, and cook for 5 to 7 minutes, until carrots are almost tender.
  6. Add noodles and simmer for approximately 7 to 9 minutes, following package timing and checking early.
  7. 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.
  8. 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.
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