Main Dishescarlsbadcravings5.0
Creamy Chicken Noodle Soup
This Creamy Chicken Noodle Soup is destined to become your new favorite chicken noodle soup recipe made without any canned soups! It’s easy comfort food all made in one pot for any night of the week. You just can't beat juicy chicken, plump noodles, tender carrots and celery, swaddled in a creamy herb and Parmesan laced broth. This recipe is also extremely versatile and pantry friendly – swap in any of your favorite veggies, your favorite pasta and/or use rotisserie chicken, thighs or breasts. This creamy dream also reheats beautifully for make ahead dinner or lunches! Serve your Creamy Chicken Noodle Soup with sweet cornbread and apple salad for a complete feast!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 25 min🔥 Cook: 35 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- bowl
- whisk
- cutting board
- measuring cup
📝 Preparation Steps
1
Season chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Once hot, add the chicken and sear until golden, about ⏱️ 2 minutes per side. Remove chicken to a plate but leave the drippings.
2
Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in the drippings. Once melted, increase heat to medium-high and add onions, carrots and celery; sauté for ⏱️ 4 minutes scaping up the golden bits on the bottom of the pot.
olive oil, (divided)3 tablespoonsonion, (diced)1
3
Add garlic and sauté for ⏱️ 30 seconds. Sprinkle in the flour then cook, stirring constantly for ⏱️ 2 minutes (it will be thick); don’t let flour stick to the bottom of the pot or it will burn later. You can add additional oil if needed.
4
Add chicken back to the pot along with chicken broth, bouillon, all seasonings, ½ teaspoon salt, and bay leaves. Cover the soup and bring to a simmer over high heat, then reduce and simmer, covered, for ⏱️ 12-15 minutes or until chicken is tender enough to shred, stirring occasionally so the bottom doesn't burn and replacing the lid.
bay leaves2
5
Remove tender chicken to a cutting board and shred when cool enough to handle. Meanwhile, whisk cornstarch with half and half until smooth in a small bowl or liquid measuring cup then stir into the pot. Add the noodles and bring to a boil; simmer until noodles are al dente, approximately ⏱️ 5 minutes (don't overcook noodles!).
cornstarch2 tablespoonshalf and half (or evaporated milk + 1/2 TBS cornstarch)2 cups
6
Reduce heat to low and stir in Parmesan until smooth followed by shredded chicken. Taste and season with additional salt and pepper if desired. Stir in additional broth or half and half if desired for a less “chunky” soup.
salt and pepperhalf and half (or evaporated milk + 1/2 TBS cornstarch)2 cups
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