Homemade Creamy Chicken Noodle Soup Reciepe
Homemade creamy chicken noodle soup is a rich and comforting classic, filled with juicy chicken, hearty vegetables, and tender noodles in a a velvety broth that will be warm you from the inside out.
Equipment
- Stock Pot
Ingredients
- 4 Tbs Butter
- 3 Medium Carrots, peeled and diced into small pieces
- 2 Ribs Celery, diced into small pieces
- 1 Small Onion, diced into small pieces
- 3 Cloves Garlic, minced
- 4 Tbs Flour
- Salt and Pepper to taste
- 8 Cups Chicken Broth
- 2 Cups Heavy Cream
- 2 Tbs Thyme
- 1 teaspoon Garlic Powder
- 8 Oz Egg Noodles
- 2-2.5 Cups Rotisserie Chicken, shredded
Instructions
- In a large pot (with a lid) melt the butter and add the chopped carrots, celery and onion. Season it with salt and pepper and sauté the vegetables until soft.
- Add the chopped garlic and whisk in the flour for about 3 minutes. It will look like the vegetables are coated in a thick paste.
- Slowly whisk in the chicken broth and heavy cream. I like to warm the cream in the microwave for about 15 seconds before adding it to the soup so it easily incorporates.
- Season the soup with salt, pepper, garlic powder and thyme. Raise the heat and bring it to a boil then add the egg noodles. Stir the egg noodles into the broth and turn the heat down to a simmer. Place the lid on top and let the noodles cook at the way through. This should take about 8-10 minutes.
- Stir in the shredded rotisserie chicken and re-season the soup if needed. Serve warm and enjoy!