Creamy Chicken Noodle Soup
This creamy chicken noodle soup is warm, cozy, and soothing, featuring tender rotisserie chicken, hearty vegetables, and egg noodles in a rich, flavorful broth finished with cream and fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Sautéing and simmering
- Cuisine: American
- Diet: Low Fat
Ingredients
¼ cup unsalted butter
1 sweet onion, diced
3 carrots, peeled and sliced
2 ribs celery, diced
3 cloves garlic, minced
2 teaspoons finely chopped fresh thyme leaves
¼ cup apple cider or chicken broth
6 cups chicken stock
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
3 cups leftover shredded rotisserie chicken
2 cups wide egg noodles
½ cup heavy cream
½ cup frozen green peas
2 tablespoons chopped fresh parsley leaves
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrots, celery; cook 3–4 minutes until tender.
- Stir in garlic and thyme; cook 1 minute until fragrant.
- Whisk in flour; cook 1 minute until lightly browned.
- Stir in apple cider or broth, scraping browned bits.
- Add chicken stock and bay leaf; season with salt and pepper. Bring to boil, reduce heat, simmer covered 10 minutes.
- Add shredded chicken and noodles; cook 10–12 minutes until noodles are tender.
- Stir in heavy cream, peas, and parsley; heat through 1–2 minutes. Adjust seasoning.
- Serve immediately.
Notes
Substitute apple cider with extra chicken stock for milder flavor.
Use gluten-free noodles or spiralized veggies for low-carb.
Add spinach or kale near end for greens.
Swap heavy cream with coconut milk for dairy-free.
Use fresh thyme or rosemary as preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 750mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
Find it online: https://chocolatecoveredamy.com/creamy-chicken-noodle-soup/
