Favorite Creamy Chicken Noodle Soup
Warm your soul with our Favorite Creamy Chicken Noodle Soup, a comforting twist on the classic that’s perfect for cozy weeknight dinners or chilly weekends. This rich and velvety soup features tender shredded rotisserie chicken, hearty egg noodles, and a medley of sautéed vegetables like carrots, celery, and onions, all infused with the aromatic blend of dried thyme, parsley, and garlic. What sets this recipe apart is its luscious, creamy broth made with a touch of whole milk and heavy cream for a luxurious texture. Ready in just 45 minutes, this one-pot dish is as easy to prepare as it is satisfying. Serve it with a sprinkle of fresh parsley and warm crusty bread for a meal that feels like a warm hug in a bowl.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced into rounds
- 2 medium celery stalks, sliced
- 3 cloves garlic cloves, minced
- 0.3333 cup all-purpose flour
- 6 cups chicken broth
- 1 cup whole milk
- 0.5 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 leaf bay leaf
- 3 cups shredded rotisserie chicken
- 2 cups egg noodles
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large Dutch oven or heavy-bottomed pot, melt the butter and the olive oil over medium heat.
Add the diced onions, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for an additional 30 seconds, until fragrant.
Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while stirring to prevent lumps. Bring the mixture to a boil.
Reduce to a simmer and add the milk and heavy cream, stirring to combine.
Stir in the dried thyme, dried parsley, bay leaf, salt, and black pepper. Allow the soup to simmer for 10 minutes.
Add the shredded rotisserie chicken and egg noodles to the pot. Cook for 8-10 minutes, or until the noodles are tender.
Remove and discard the bay leaf before serving.
Taste and adjust the seasoning if needed. Ladle the soup into bowls and optionally garnish with fresh parsley.
Nutrition Facts
Calories |
3245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.1 g | 195% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 909 mg | 303% | |
| Sodium | 9370 mg | 407% | |
| Total Carbohydrate | 236.1 g | 86% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 33.2 g | ||
| Protein | 223.3 g | 447% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 721 mg | 55% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4114 mg | 88% | |
*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.
