Introduction
There’s a reason creamy chicken noodle soup holds such a cherished spot in our hearts and on our tables. It’s more than just a meal; it’s a warm embrace, a bowl of nostalgia, and the ultimate antidote to a chilly evening or a demanding day. This isn’t just any chicken noodle soup; we’re elevating it with a touch of richness that transforms a classic into an unforgettable, soul-satisfying experience. Get ready to stir up some magic in your kitchen.
Ingredients
* 1 tablespoon olive oil
* 2 tablespoons unsalted butter
* 1 large yellow onion, diced
* 2 carrots, peeled and diced
* 2 celery stalks, diced
* 2 cloves garlic, minced
* 8 cups chicken broth, low sodium
* 2 cups cooked chicken, shredded or diced (rotisserie chicken works wonderfully)
* 1 cup egg noodles, medium width
* 1/2 cup heavy cream (or half-and-half)
* 1/4 cup all-purpose flour
* 1/2 teaspoon dried thyme
* 1/4 teaspoon dried rosemary, crushed
* Salt and freshly ground black pepper to taste
* Fresh parsley, chopped, for garnish
Step-by-Step Instructions
Begin by melting the olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery, sautéing for about 8-10 minutes until the vegetables begin to soften. This slow sauté builds a flavorful foundation. Next, stir in the minced garlic, dried thyme, and crushed rosemary, cooking for just one minute more until fragrant. Be careful not to burn the garlic.
Now, sprinkle the flour over the vegetables, stirring constantly for about two minutes. This creates a roux that will gently thicken our soup. Gradually pour in the chicken broth, whisking continuously to prevent lumps until the mixture is smooth. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15 minutes, allowing the flavors to meld beautifully.
Add the cooked chicken and egg noodles to the pot. Increase the heat slightly to bring the soup back to a simmer and cook for another 8-10 minutes, or until the noodles are tender to your liking. Remember, different noodle brands may vary in cooking time. Finally, reduce the heat to low and stir in the heavy cream. Season generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed. Serve hot, garnished with fresh chopped parsley.
Expert Tips
For a deeper flavor profile, consider making your own chicken broth from scratch. It truly elevates the entire dish. If you’re short on time, a good quality store-bought broth is perfectly fine. Don’t overcook your noodles; they will continue to soften slightly even after the heat is turned off. For an extra creamy texture without more dairy, mash a small portion of the cooked vegetables with a fork against the side of the pot before adding the cream. Always taste and adjust your seasoning at the end; salt levels can vary greatly depending on your broth. A squeeze of lemon juice just before serving can brighten all the flavors.
Variations
Feel free to experiment with different types of noodles – ditalini or small shells are charming alternatives. To boost the vegetable content, add a cup of frozen peas or corn during the last five minutes of cooking, or stir in a handful of fresh baby spinach at the very end until it wilts. For a touch of heat, a pinch of red pepper flakes can be added with the dried herbs. Gluten-free? Simply use gluten-free noodles and ensure your broth is certified gluten-free. For a lighter touch, you can substitute half-and-half for heavy cream, adjusting the flour if you prefer a thicker consistency.
Conclusion
This creamy chicken noodle soup is more than just a recipe; it’s an invitation to savor comfort, create warmth, and share joy around your table. Its rich, velvety texture and familiar, comforting flavors make it a guaranteed family favorite. We hope this dish brings as much warmth and happiness to your home as it does to ours. Enjoy every comforting spoonful!
