Hearty Creamy Chicken Soup
This recipe creates a rich, nourishing soup perfect for cold weather. The velvety broth, tender chicken, and vegetables combine for a satisfying meal.I made this recipe during a cold winter shoot, and it became an instant favorite. The rich, hearty broth made the entire kitchen smell like home—one of those dishes that warms you long before you take the first bite.
Equipment
- Large pot or Dutch oven
- Whisk
Ingredients
For the Soup Base
- 2 tbsp Butter
- 1 cup Diced yellow onion
- 2 stalks Celery, diced
- 2 large Carrots, peeled and sliced
- 2 cloves Garlic, minced
- 1/4 cup All-purpose flour
- 4 cups Chicken broth Low sodium preferred
- 1 cup Milk Whole milk works best
- 1 cup Heavy cream
- 2 cups Cooked, shredded chicken breast Rotisserie chicken works well
- 1 cup Egg noodles
- 1 tsp Dried thyme
- 1/2 tsp Salt Or to taste
- 1/4 tsp Black pepper Freshly ground
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the onion, celery, and carrots to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Whisk the flour into the vegetable mixture. Cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in the chicken broth until the mixture is smooth and there are no lumps.
- Bring the mixture to a simmer. Add the milk, heavy cream, thyme, salt, and pepper. Stir well.
- Add the shredded chicken and the egg noodles to the soup. Continue to simmer until the noodles are tender, about 8 to 10 minutes. Stir occasionally to prevent sticking.
- Taste the soup and adjust salt and pepper as needed before serving hot.
Notes
For a thicker soup, you can increase the flour to 1/3 cup or let the soup simmer uncovered for an extra 5 minutes near the end of cooking.
By Clara Bennett, Lead Plate Designer at Recipes by Betty.