Creamy Chicken Noodle Soup
Nothing warms the heart and soul like a bowl of creamy chicken noodle soup, especially when it’s loaded with tender chicken, plump noodles, and a medley of fresh vegetables.
This recipe not only promises a hearty and delicious meal but also brings a smile to everyone who tries it—even my picky son, who recently exclaimed, “I love it!” This soup pairs perfectly with thick slices of crusty French bread for a comforting, satisfying meal.
Serve this creamy, comforting chicken noodle soup hot, ideally with slices of freshly baked French bread to soak up the rich, flavorful broth. It’s the perfect meal to lift spirits and satisfy hunger on any day!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6
Ingredients:
- 6 cups low sodium chicken broth
- 5 cups water
- Salt to taste
- 3-4 skinless chicken thighs (bone-in or boneless)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 medium carrots (2 grated, 1 sliced into thin rings or half circles)
- 2 medium celery stalks, finely chopped or thinly sliced
- 2 cups pasta (rotini, egg noodles, or your preferred type)
- 1 cup corn (from a 15 oz can, or preferably 1 cooked cob)
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1/2 cup heavy cream
- 3 tablespoons fresh or frozen dill
- 1 teaspoon Mrs. Dash or your favorite salt-free seasoning
Instructions:
- Start the Soup Base: In a large soup pot, combine the chicken broth, water, and 1/2 tablespoon of salt. Bring to a boil, then add the chicken thighs. Boil uncovered for 20 minutes. Skim off any impurities that rise to the top.
- Sauté Vegetables: While the chicken is cooking, heat a large pan over medium heat. Add the olive oil and sauté the onion until softened, about 5 minutes. Increase heat to medium-high, add the grated carrots and chopped celery, and continue to sauté for 5-7 minutes, stirring often, until soft and golden. Transfer the sautéed vegetables to the soup pot.
- Prepare Chicken: Remove the chicken thighs from the pot and let them rest until cool enough to handle. Shred the chicken, discarding any bones and fat, and return the shredded chicken to the pot.
- Add Noodles and Vegetables: Add the pasta, sliced carrots, and corn to the soup pot. Continue cooking at a low boil for 15 minutes, or until the pasta is tender. Skim off any excess oil if desired.
- Thicken the Soup: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until just turning golden. Gradually ladle 1 cup of hot broth from the soup pot into the flour mixture, whisking continuously until smooth. Whisk in the heavy cream and then transfer this mixture back to the soup pot, stirring until well blended.
- Season and Finish: Season the soup with Mrs. Dash (or your preferred seasoning) and additional salt if needed. Stir in the dill, bring the soup back to a boil, then turn off the heat.