The Ultimate Creamy Chicken Noodle Soup
A classic comfort food elevated with an aromatic-infused cream, creating a rich, velvety broth with tender chicken and soft egg noodles. This one-pot meal is the perfect hug in a bowl for a cozy night in.
Equipment
- Large soup pot or Dutch oven
- Small saucepan
- Cutting board
- Knife
- Tongs
Ingredients
- 1 cup heavy/whipping cream
- 1 clove garlic, lightly crushed For infusing the cream.
- 1 large sprig fresh thyme For infusing the cream.
- 1 strip lemon peel For infusing the cream.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 sticks celery chopped finely
- 2 medium carrots peeled & chopped finely
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1.5 pounds boneless, skinless chicken breasts
- 1/4 teaspoon Italian seasoning
- 2 generous cups uncooked egg noodles
- Salt & pepper to taste
- 1 tablespoon chopped fresh parsley for garnish
Instructions
Infuse the Cream
- In a small saucepan, combine the heavy cream, lightly crushed garlic clove, sprig of fresh thyme, and strip of lemon peel. Warm over very low heat for about 15 minutes until steaming but not simmering. This allows the cream to absorb the aromatics. Strain the cream and set it aside.
Build the Flavor Base
- In a large soup pot or Dutch oven, heat the olive oil and butter over medium-high heat. Add the chopped celery, carrots, and onion. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This forms the roux that will thicken the soup.
Add Liquids and Chicken
- Slowly pour in the chicken broth while whisking to create a smooth, lump-free base. Add the uncooked chicken breasts, Italian seasoning, and the strained, aromatic-infused cream. Increase the heat and bring the soup to a slight boil.
- Reduce the heat to maintain a gentle simmer. Cover the pot with the lid slightly ajar and let it cook for 10 minutes.
Cook the Noodles
- Stir in the uncooked egg noodles, making sure they are submerged in the broth. Cover the pot again with the lid slightly ajar and cook for an additional 8 to 10 minutes, or until the noodles are tender, stirring halfway through to prevent sticking.
Finish and Serve
- Using tongs, remove the cooked chicken breasts from the pot and place them on a cutting board. Shred or chop the chicken into bite-sized pieces, then return it to the soup. Season generously with salt and pepper to taste. Stir in the chopped fresh parsley and serve immediately while hot.
Notes
For the best texture, especially for leftovers, cook the egg noodles in a separate pot of salted water. Add them to individual bowls before ladling the hot soup over them to prevent them from becoming mushy. A small squeeze of fresh lemon juice at the end will brighten all the savory flavors. For a richer, more succulent result, use boneless, skinless chicken thighs instead of breasts.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.