Description
Indulge in this luxurious, comforting Chicken Noodle Soup that elevates a classic staple into a restaurant-quality meal. By using a traditional roux base and high-quality aromatics, this soup achieves a velvety, rich consistency without the need for canned soups. Featuring tender shredded chicken, vibrant vegetables, and perfectly cooked egg noodles, this dish is the ultimate remedy for chilly weather, providing deep savory flavors and warmth in every silky spoonful.
Ingredients
1.5 lbs boneless, skinless chicken breast, shredded
8 oz wide egg noodles
3 medium carrots, diced small
2 stalks celery, finely sliced
6 cups low-sodium chicken broth
1 cup heavy cream, room temperature
3 tbsp all-purpose flour
3 tbsp unsalted butter
1 medium onion, diced
2 cloves garlic, minced
1 tsp fresh thyme
Instructions
Melt the butter in a large heavy-bottomed Dutch oven over medium heat until it foams.
Add the diced carrots, celery, and onions, cooking until the vegetables soften significantly.
Stir in the flour and cook for two minutes to remove the raw flour taste.
Whisk the chicken broth into the roux slowly to prevent any lumps from forming in the soup.
Add the shredded chicken breasts to the pot and simmer the mixture until heated through.
In a separate pot, boil the egg noodles in water until al dente, drain, and set aside.
Stir the heavy cream into the soup base just before serving, allowing it to warm through.
Combine the cooked noodles into the soup bowls or the pot before serving.
Notes
For the best texture, keep the noodles separate from the main soup pot until serving to prevent them from soaking up all the liquid. Ensure the heavy cream is at room temperature to prevent curdling when added to the hot broth.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg