Creamy Chicken Noodle Soup with Apples
Warm up with a bowl of Creamy Chicken Noodle Soup with Apples, a delightful twist on a classic comfort food. This hearty recipe combines tender chicken, savory egg noodles, and a medley of seasonal vegetables, all simmered in a rich, velvety broth infused with the subtle sweetness of diced Honeycrisp apple. The addition of heavy cream creates an irresistibly creamy texture, while fresh parsley adds a pop of brightness to every spoonful. Easy to prepare in under an hour, this family-friendly soup is perfect for chilly evenings and pairs beautifully with crusty bread for a cozy, satisfying meal. With its unique flavor profile and wholesome ingredients, this creamy chicken noodle soup is sure to become a new favorite in your recipe repertoire!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 pieces garlic cloves, minced
- 2 sticks celery stalks, chopped
- 3 pieces carrots, peeled and diced
- 1 piece sweet apple (such as Honeycrisp), peeled, cored, and diced
- 6 cups chicken broth
- 1 piece bay leaf
- 3 cups egg noodles
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts with a pinch of salt and pepper on both sides.
In a large pot or Dutch oven, heat 1 tablespoon of butter and the olive oil over medium heat. Add the chicken and cook for about 4-5 minutes per side, until golden brown. Remove the chicken from the pot and set it aside.
In the same pot, add the remaining 1 tablespoon of butter along with the diced onion, minced garlic, celery, and carrots. Cook for 5-7 minutes until the vegetables are softened and fragrant.
Stir in the diced apple and cook for another 2 minutes, allowing the flavors to meld.
Pour in the chicken broth and add the bay leaf. Bring the mixture to a gentle boil.
Once boiling, lower the heat to a simmer. Return the chicken breasts to the pot and cover. Let the soup simmer for about 20 minutes or until the chicken is cooked through.
Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Discard the bay leaf.
Add the egg noodles to the soup and let them cook for 8-10 minutes until tender.
Reduce the heat to low and stir in the heavy cream. Return the shredded chicken to the pot and season the soup with salt and black pepper to taste.
Add the chopped parsley and stir to combine. Cook for an additional 2 minutes to warm through.
Serve hot with crusty bread or crackers on the side for a hearty and satisfying meal.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1004 mg | 44% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 7.6 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 662 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
