Creamy Chicken Noodle Soup: Simple Homestyle Comfort (Print Version)

Creamy Chicken Noodle Soup Recipe - Master this hearty, velvety dish. My kitchen secrets for a comforting bowl that truly satisfies.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Soup Base & Protein

01 - 2 tbsp unsalted butter
02 - 1 tbsp olive oil
03 - 1 medium yellow onion, chopped
04 - 2 medium carrots, peeled and diced
05 - 2 stalks celery, diced
06 - 4 cloves garlic, minced
07 - 6 cups low-sodium chicken broth
08 - 2 boneless, skinless chicken breasts (about 1.5 lbs)

→ Flavor Boosters & Noodles

09 - 1 tsp dried thyme
10 - 1 bay leaf
11 - 1.5 cups wide egg noodles
12 - 1 cup heavy cream

→ Seasoning & Finishing Touches

13 - Salt, to taste
14 - Black pepper, freshly ground, to taste
15 - 1/4 cup fresh parsley, chopped, for garnish

# Instructions:

01 - First things first, get a big pot or Dutch oven over medium heat. Melt a tablespoon of butter with a splash of olive oil. Toss in your chopped carrots, celery, and onion. This is where the magic starts! Sauté them until they soften up, about 5-7 minutes. You want them tender, not browned. I love how the kitchen starts smelling so warm and inviting at this stage; it's the foundation of your Creamy Chicken Noodle Soup.
02 - Once the veggies are soft, add your minced garlic and the dried thyme. Stir it all around for just about a minute until you can really smell that garlic. Don't let it burn, though; burnt garlic is a tragedy! Then, pour in your chicken broth and add the bay leaf. Give it a good stir, making sure nothing's sticking to the bottom. This broth is going to soak up all those amazing flavors for your creamy chicken noodle soup.
03 - Now, gently place your raw chicken breasts into the simmering broth. Make sure they're mostly submerged. Bring the soup to a gentle boil, then reduce the heat to a simmer, cover, and let it cook for about 15-20 minutes, or until the chicken is cooked through and easily shreds. I always check with a fork to make sure it's super tender. Fishing out the chicken always feels like a little victory!
04 - Carefully remove the cooked chicken from the pot and set it aside to cool slightly. While it’s cooling, bring the broth back to a simmer. Once the chicken is cool enough to handle, shred it using two forks. I like mine in decent-sized chunks, but you do you! Return all that shredded chicken back to the pot. This is where your Creamy Chicken Noodle Soup really starts to take shape.
05 - Add your egg noodles to the simmering soup. Cook them according to package directions, usually around 7-10 minutes, or until they're tender but still have a little bite. This is where I always make sure to stir occasionally to prevent them from clumping up. I once walked away for 'just a minute' and came back to a giant noodle blob. Learn from my mistakes!
06 - Once the noodles are done, reduce the heat to low. Stir in your heavy cream. This is the moment! Let it warm through for a couple of minutes, but don't let it boil vigorously after adding the cream, or it might separate. Taste and adjust the seasoning with salt and pepper. Remove the bay leaf. Garnish with fresh parsley. And just like that, your beautiful, velvety Creamy Chicken Noodle Soup is ready to devour. It smells absolutely divine!

# Notes:

01 - Always add the heavy cream at the very end and don't boil it; I learned the hard way that it can curdle if you're not careful.
02 - Storage advice that actually works from my kitchen trials: Leftovers thicken, so add broth when reheating.
03 - Substitution I've tried that worked surprisingly well: Rotisserie chicken for quick prep, just shred and add at the end.
04 - Serving suggestion that makes this dish extra special: Serve with crusty sourdough bread for dipping, it’s a game-changer.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons
05 - whisk
06 - two forks for shredding chicken.

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 25g

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