Description
This creamy chicken noodle soup features tender seared chicken breasts simmered with aromatic vegetables, herbs, and egg noodles, all brought together in a rich, velvety milk and cream base thickened with a buttery roux. Perfect for a comforting, hearty meal that serves the whole family.
Ingredients
Chicken and Soup Base
- 1 lb. boneless skinless chicken breasts (about 2 large)
- 1 1/2 Tbsp olive oil (divided)
- 1 1/2 cups chopped yellow onion (1 medium onion)
- 1 1/2 cups chopped carrots (3 carrots)
- 1 1/2 cups chopped celery (3 stalks)
- 1 Tbsp minced garlic (3 cloves)
- 4 cups low-sodium chicken broth (plus more to thin if desired)
- 1 Tbsp chopped fresh thyme leaves (or 1 tsp dried thyme)
- 2 bay leaves
- Salt and black pepper to taste
Roux and Dairy Mixture
- 1/3 cup butter
- 6 Tbsp all-purpose flour
- 2 1/2 cups whole milk
- 1/4 cup heavy cream
Noodles and Garnish
- 2 cups dry medium egg noodles
- 3 Tbsp chopped fresh parsley
Instructions
- Prepare and sear chicken: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pound chicken breasts to an even thickness using a meat mallet, then pat dry with paper towels. Season both sides with salt and pepper. Sear chicken in the pot until browned on both sides, about 4 minutes per side. The chicken will not be fully cooked at this point. Transfer to a plate.
- Sauté vegetables: In the same pot, heat the remaining 1/2 Tbsp olive oil. Add chopped onion, carrots, and celery, and sauté for 5 minutes until softened. Add minced garlic and sauté for an additional 1 minute, stirring frequently to avoid burning.
- Simmer soup with chicken: Add chicken broth, thyme, bay leaves, and season with salt and pepper to taste. Return the seared chicken breasts to the pot. Bring the soup to a simmer over medium heat.
- Cook chicken through: Reduce heat to low, cover the pot with a lid, and allow the soup to cook gently until the chicken is fully cooked through, about 5 to 10 minutes depending on the thickness of the chicken breasts.
- Make roux and dairy mixture: While the chicken cooks, melt butter in a medium saucepan over medium heat. Stir in the flour and cook constantly for 2 to 3 minutes until it turns a deeper golden color. Whisk in the milk slowly, stirring vigorously to smooth out lumps. Add the heavy cream and continue whisking until the mixture comes to a simmer, scraping the edges as needed to prevent sticking.
- Shred chicken and cook noodles: Remove the cooked chicken from the soup and let it rest for 5 minutes. Shred the chicken into small bite-size pieces. Meanwhile, add the dry egg noodles to the simmering soup, cover, and cook until tender, about 6 to 12 minutes depending on package instructions.
- Combine and finish soup: Turn off the heat under the soup. Pour the warm milk and cream mixture into the soup, stirring well to combine. Return the shredded chicken to the pot and add chopped parsley. Stir to incorporate and let the soup cool slightly before serving.
Notes
- To thin the soup, add more chicken broth or milk until desired consistency is reached.
- Pounding chicken breasts to even thickness ensures they cook evenly and quickly.
- Fresh herbs brighten the flavor but dried thyme can be substituted if fresh is unavailable.
- Use low-sodium broth to control the salt level better in the soup.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a richer flavor, substitute half the whole milk with half-and-half.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
