Warm your soul with this delicious creamy chicken noodle soup. Easy to make, this recipe is perfect when you are running short on time but want something filling and hearty.
Heat oil in a large soup pot or Dutch oven over medium-high heat. Add onion, carrot, and celery. Sauté until softened. Add in garlic and sauté for 1 minute, until fragrant.
Add chicken broth and bring to a boil. Lower in the chicken breasts, cover and simmer until cooked through, about 10-15 minutes. Remove the chicken from the pot and set aside.
Lower heat to bring soup to a simmer. Add pasta and cook until tender.
2 cups pasta
Meanwhile, heat butter over medium heat in a small sauté pan. Once melted, whisk in the flour. Continue to cook, whisking constantly until the mixture is golden, about 1 to 2 minutes.
¼ cup butter, ⅓ cup all-purpose flour
Slowly ladle in 1 cup of the broth while whisking continually. Once incorporated, whisk in the milk and cream. Add to the soup pot.
2 cups milk, ½ cup heavy cream
Once cool enough to touch, shred the chicken into bite sizes pieces with two forks. Return the shredded chicken to the pot of soup. Season with salt and pepper to taste.
salt and pepper
Stir in the parsley if desired. Ladle into bowls to serve and enjoy!
chopped parsley
Video
Notes
To use chicken thighs instead of breasts, increase the poaching time to 20 minutes, or until the thighs are cooked through.
Feel free to choose your favorite pasta shape in this recipe. Great options are egg noodles, rotini, penne, and macaroni.
Storage: Store creamy chicken noodle soup in an airtight container in the refrigerator for 4 days.