On a cold rainy day, there’s nothing quite like a warm chicken soup. This homemade creamy chicken noodle soup is guaranteed to hit all those spots and have you asking for seconds in no time.
It’s warm, creamy, and full of flavor and most importantly, it’s easy to make. I’m a huge fan of no-fuzz cooking. Of the kind of cooking that requires no special training and can be done fast, easy and will please the whole family.
This chicken noodle soup hits all those marks and more. Try making it an instant pot chicken noodle soup or a veggie chicken noodle soup by adding more of your favorite veggies. You can even use some leftover chicken if you have some around, it will turn out great!
The creamy béchamel sauce will add texture and flavor which combined with the egg noodles and chicken will give you comfort and warmth. I would advise serving this soup immediately as egg noodles can overcook very easily. You can store it in the fridge from one day to the next but it’s definitely a recipe to make and enjoy on the same day, while still warm and delicious.
Try it on a Sunday night with the family, they’ll certainly finish it up in seconds! There’s nothing quite like a homemade chicken noodle soup with egg noodles.
Yields/Serves 4-6 servings | Prep Time 30 minutes | Cooking Time 30 minutes | Total Time 60 minutes.
Here is the list of ingredients for this homemade chicken noodle soup:
2 cups (200g) dry medium egg noodles, I used Blue Dragon
1 lb (454g) boneless skinless chicken breasts
1 1/2 tbsp olive oil
1 1/2 cups (1 medium-sized) chopped yellow onion
1 1/3 cups (3 medium-sized) chopped carrots
1 1/3 cups (3 stalks) chopped celery
3 cloves garlic, minced
2 (415g) cans of low-sodium chicken broth
3 tbsp chopped fresh parsley
2 bay leaves
Salt and freshly ground black pepper, to taste
1/4 cup butter
1/4 cup + 2 tbsp all-purpose flour
2 1/2 cups milk
1/3 cup heavy cream
How to Prepare This Noodle Soup?
STEP 1: In a large pot, over medium/high heat, add the olive oil and sauté the onions, carrots, and celery for about 3-4 minutes or until tender. Add a bit of salt to prevent browning.
STEP 2: Add garlic and sauté for an additional minute.
STEP 3: Add the diced chicken, chicken broth, parsley, bay leaves, salt, and pepper. Bring to a boil over medium/high heat. Once boiling, bring down the heat to a simmer and cover with a lid. Allow the chicken to cook for 20-25 minutes.
STEP 4: While the soup is simmering, melt the butter in a small pot. Add flour and stir making a paste or roux. Stir and cook for 1 ½ minute. Then slowly start to add the milk (bit by bit) whisking vigorously to avoid lumps.
STEP 5: Once all the milk has been added and there are no lumps, add the cream and continue to whisk. Bring the mixture to a simmer, stirring constantly. Once done, set aside and wait for the soup to be done.
STEP 6: It is at this moment that you want to prepare your noodles per the package’s instructions. Generally, they are only required to be submerged in hot or boiling water for a number of minutes. You want to leave this step for last as you do not want to overcook noodles. Cook your noodles and strain.
noodles recipe for chicken soup
STEP 7: Once the soup is done and the chicken is thoroughly cooked, add the creamy soup mixture and noodles to the soup and stir to combine all ingredients.
STEP 8. Serve while still hot and delicious. Garnish with some parsley or chives.
Check out the printable recipe below and let me know what you think about this creamy chicken soup (comments below).
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Creamy Chicken Noodle Soup
Ingredients
- 2 cups 200g dry medium egg noodles, I used Blue Dragon
- 1 lb 454g boneless skinless chicken breasts
- 1 1/2 tbsp olive oil
- 1 1/2 cups 1 medium-sized chopped yellow onion
- 1 1/3 cups 3 medium-sized chopped carrots
- 1 1/3 cups 3 stalks chopped celery
- 3 cloves garlic minced
- 2 415g cans of low-sodium chicken broth
- 3 tbsp chopped fresh parsley
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 1/4 cup butter
- 1/4 cup + 2 tbsp all-purpose flour
- 2 1/2 cups milk
- 1/3 cup heavy cream
Instructions
- In a large pot, over medium/high heat, add the olive oil and sauté the onions, carrots and celery for about 3-4 minutes or until tender. Add a bit of salt to prevent browning.
- Add garlic and sauté for an additional minute.
- Add the diced chicken, chicken broth, parsley, bay leaves, salt and pepper. Bring to a boil over medium/high heat. Once boiling, bring down the heat to a simmer and cover with lid. Allow the chicken to cook 20-25 minutes.
- While the soup is simmering, melt the butter in a small pot. Add flour and stir making a paste or roux. Stir and cook for 1 ½ minutes. Then slowly start to add the milk (bit by bit) whisking vigorously to avoid lumps.
- Once all the milk has been added and there are no lumps, add the cream and continue to whisk. Bring the mixture to a simmer, stirring constantly. Once done, set aside and wait for the soup to be done.
- It is at this moment that you want to prepare your noodles per the package’s instructions. Generally, they only require to be submerged in hot or boiling water for a number of minutes. You want to leave this step for last as you do not want to overcook noodles. Cook your noodles and strain.
- Once the soup is done and the chicken is thoroughly cooked, add the creamy soup mixture and noodles to the soup and stir to combine all ingredients.
- Serve while still hot and delicious. Garnish with some parsley or chives
Nutrition
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2 comments
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