Chicken noodle soup is the ultimate comfort food, a warm hug in a bowl. But what if we took that classic and added a touch of creamy indulgence? This recipe elevates the simple chicken noodle soup to a richer, more decadent experience, perfect for a chilly evening or when you need a little extra TLC. We'll cover everything from selecting the perfect chicken to achieving that luscious creamy texture, ensuring your soup becomes a family favorite.
What Makes This Creamy Chicken Noodle Soup Recipe Different?
Many chicken noodle soup recipes rely on a simple broth and noodles. This recipe distinguishes itself by incorporating a creamy element, adding depth and richness without overpowering the classic flavors. We achieve this creaminess without using heavy cream, focusing on healthier, lighter options that still deliver that luxurious mouthfeel.
Ingredients You'll Need:
- 1 whole chicken (about 3-4 pounds), or 8 bone-in, skin-on chicken thighs
- 12 cups water
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup egg noodles
- 1/2 cup heavy cream or full-fat coconut milk (for a dairy-free option)
- 2 tablespoons all-purpose flour (optional, for extra thickness)
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions:
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Prepare the Chicken Broth: Place the whole chicken (or chicken thighs) in a large stockpot and cover with 12 cups of water. Bring to a boil, then reduce heat and simmer for at least 1 hour, or until the chicken is cooked through. Remove the chicken from the pot and let it cool slightly before shredding the meat. Strain the broth to remove any impurities.
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Sauté the Vegetables: In the same pot, sauté the carrots, celery, and onion in a little olive oil until softened, about 5-7 minutes. Add the minced garlic, thyme, and rosemary and cook for another minute until fragrant.
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Thicken the Soup (Optional): If you prefer a thicker soup, whisk together the flour with 2 tablespoons of cold water to create a slurry. Add this slurry to the pot and cook, stirring constantly, for 1-2 minutes until thickened.
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Combine and Simmer: Return the strained broth to the pot. Add the shredded chicken, egg noodles, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the noodles are cooked through.
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Add the Cream: Stir in the heavy cream or coconut milk. Heat through gently; do not boil.
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Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley.
Frequently Asked Questions (FAQs)
Can I use boneless, skinless chicken breasts?
Yes, you can use boneless, skinless chicken breasts. However, the broth may not be as flavorful as when using bone-in chicken. You might consider adding a chicken bouillon cube or some extra chicken seasoning to compensate. Reduce cooking time accordingly.
What kind of noodles can I use?
Egg noodles are traditional, but you can experiment with other small pasta shapes like ditalini or small shells.
How can I make this soup vegan?
Substitute vegetable broth for chicken broth and use full-fat coconut milk for the creamy element. Ensure all other ingredients are vegan-friendly.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
How do I make it spicier?
Add a pinch of red pepper flakes or a dash of your favorite hot sauce to taste.
This creamy chicken noodle soup recipe offers a delicious twist on a classic comfort food. Enjoy the rich flavors and creamy texture—it's the perfect remedy for a chilly day! Remember to adjust seasoning to your liking and experiment with different herbs and spices to create your own unique version.
