Description

This creamy chicken noodle soup is a comforting and hearty dish perfect for chilly days. It features tender chicken breast, sautéed vegetables, and pasta cooked in a flavorful chicken broth, enriched with a creamy roux made from butter, flour, milk, and cream. Garnished with fresh parsley, this soup combines rich textures and savory flavors to create a satisfying meal.

Ingredients

Scale

Sautéed Vegetables

2 tablespoons olive oil
1 large onion, chopped
3 celery stalks, diced
3 carrots, diced
2 cloves garlic, minced

Broth & Chicken

6 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts

Pasta

2 cups pasta (egg noodles or your preferred small pasta)

Roux & Cream Base

¼ cup butter
⅓ cup all-purpose flour
2 cups milk
½ cup heavy cream

Seasoning & Garnish

Salt and pepper to taste
Chopped fresh parsley, for garnish (optional)

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Instructions

Sauté Vegetables: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chopped onion, diced celery, and diced carrots. Sauté until the vegetables become soft and fragrant, about 5-7 minutes. Add minced garlic and sauté for an additional 1 minute to release its aroma without burning.
Poach Chicken: Pour in the low-sodium chicken broth and bring it to a boil. Once boiling, add the boneless, skinless chicken breasts. Cover the pot and reduce the heat to a gentle simmer. Cook the chicken until fully cooked through, approximately 10-15 minutes, depending on thickness. Remove the chicken breasts from the broth and set aside to cool slightly.
Cook Noodles: Keep the broth simmering and add the pasta directly into the soup pot. Cook the pasta until tender, following package instructions, usually about 7-9 minutes.
Make Roux: While the pasta cooks, melt the butter in a separate saucepan over medium heat. Whisk in the all-purpose flour continuously and cook the mixture until it turns a golden brown color, about 2-3 minutes, ensuring the flour is cooked but not burnt. This roux will thicken the soup.
Create Creamy Base: Gradually whisk one cup of the hot chicken broth into the roux to temper it, then slowly add the milk and heavy cream while whisking constantly to create a smooth cream base. Pour this creamy mixture back into the main soup pot with the broth and vegetables, stirring well to combine.
Shred Chicken and Finish: Using forks, shred the cooked chicken breasts into bite-sized pieces. Return the shredded chicken to the soup pot. Season the soup with salt and freshly ground black pepper to taste. Stir in chopped fresh parsley for a bright, fresh finish, if desired.
Serve: Ladle the creamy chicken noodle soup into bowls while hot. Serve immediately for a rich, comforting meal.

Notes

For the pasta, egg noodles work especially well, but small shells or ditalini also make great alternatives.
Use low-sodium chicken broth to control the salt content in the soup.
If you prefer a thicker soup, you can increase the roux amount slightly or add more flour.
Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat gently on the stovetop to avoid curdling the cream.
For a dairy-free version, substitute milk and cream with coconut milk or dairy-free cream alternatives, but note the flavor will change.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American