Creamy Chicken Noodle Soup Recipe

Creamy Chicken Noodle Soup

This comforting soup is packed with flavor and tender chicken. The creamy broth is sure to warm you up on a chilly day.

Ingredients:

• 6 cups chicken broth
• 5 cups water
• 3-4 skinless, bone-in or boneless chicken thighs
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 medium carrots (divided: 2 grated, 1 sliced into rings or half-circles)
• 2 medium celery stalks, finely chopped or thinly sliced
• 2 cups pasta (rotini, egg noodles, or your favorite)
• 1 cup corn (from a 15-ounce can or 1 cooked cob, preferable)
• 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
• Salt and pepper to taste

Cooking Guide:

1. Simmer the Chicken: In a large pot, combine chicken broth, water, and 1/2 tablespoon salt. Bring to a boil, then add chicken thighs. Boil uncovered for 20 minutes. Skim off any impurities that float to the surface.
2. Sauté the Vegetables: While the chicken simmers, heat olive oil in a large pan over medium heat. Add chopped onion and sauté until softened (about 5 minutes). Increase heat to medium-high and add grated carrots and chopped celery. Sauté for 5-7 minutes, stirring often, until soft and golden brown. Transfer the vegetables to the soup pot.
3. Cook the Pasta and Corn: Add your chosen pasta and corn to the pot with the simmering chicken broth and vegetables. Cook according to pasta package directions, or until tender.
4. Make the Roux: In the same pan used for the vegetables, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. This roux will thicken the soup.
5. Incorporate the Cream: Slowly whisk the chicken broth (about 2 cups) from the pot into the roux, a little at a time, until smooth. Gradually whisk the roux mixture back into the soup pot. Bring to a simmer and cook for 5 minutes.
6. Shred Chicken and Finish the Soup: Remove chicken thighs from the pot and shred the meat with two forks. Discard bones and return shredded chicken to the soup. Stir in heavy cream, dill, and Mrs. Dash. Season with salt and pepper to taste.
7. Serve and Enjoy: Ladle the creamy chicken noodle soup into bowls and garnish with fresh dill (optional).

Tips:

• Use leftover chicken: This recipe is a great way to use leftover cooked chicken. Simply shred the chicken and add it to the soup in step 6.
• Make it lighter: For a lighter version, use low-fat chicken broth, low-fat sour cream instead of heavy cream, and omit the corn.
• Add your favorite vegetables: Feel free to add other vegetables to this soup, such as peas, green beans, or mushrooms.
• Change up the noodles: You can use any type of pasta you like in this soup. Try egg noodles, rice noodles, or even small pasta shapes like orzo or ditalini.
• Freeze for later: This soup freezes well. Let the soup cool completely, then store it in an airtight container in the freezer for up to 3 months.