Description
A warm, filling chicken noodle soup with a creamy broth that feels like home, perfect for quick weeknight meals or comfort lunches.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 4 tbsp unsalted butter
- 1 medium onion, diced
- 2 large carrots, sliced
- 2 stalks celery, sliced
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp poultry seasoning
- 8 oz wide egg noodles
- 1 cup heavy cream
- 2 cups fresh spinach (optional)
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened.
- Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Slowly pour in the chicken broth while whisking to prevent lumps. Add thyme and poultry seasoning. Bring to a gentle boil.
- Add the egg noodles and simmer for 7-9 minutes, or until the noodles are tender.
- Stir in the shredded chicken and heavy cream. Heat through for 2 minutes. Add spinach if using and season with salt and pepper.
Notes
For a lighter version, swap heavy cream for a non-dairy cream substitute or coconut milk. Make sure not to boil the soup after adding the cream to keep it smooth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
Keywords: chicken noodle soup, creamy soup, comfort food, easy recipes, weeknight meals