Creamy Chicken Noodle Soup

https://meganvskitchen.com/creamy-chicken-noodle-soup/

Creamy Chicken Noodle Soup

Creamy, hearty Chicken Noodle Soup loaded with celery, carrots, chicken, egg noodles, and half-and-half. The chicken cooks right in the broth, so you get one pot, easy cleanup.

Prep Time 20

Cook Time 50

Total Time 1 10

Servings Servings

Ingredients

2 tablespoons butter
1 cup diced celery about 2 stalks
1½ cups diced carrots about 3–4 large carrots
2 cloves garlic minced
¼ cup all-purpose flour
1 teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon dried oregano
8 cups low-sodium chicken broth or stock
2 teaspoons Better Than Bouillon Chicken Base or 2 bouillon cubes
1 ½ pounds boneless skinless chicken breasts
3 cups dry egg noodles or another bite-size pasta
1 cup half-and-half or whole milk
salt and pepper to taste

Instructions

Melt the butter in a large pot or Dutch oven over medium heat. Add the celery, carrots, and garlic. Cook, stirring occasionally, until the vegetables begin to soften.
Sprinkle in the flour, thyme, black pepper, and oregano. Stir continuously and cook for 1 minute.
Slowly pour in 8 cups low-sodium chicken broth or stock, stirring constantly so the flour dissolves without clumping. Whisk in the Better Than Bouillon Chicken Base. Turn the heat to high and bring to a boil, then reduce to a gentle simmer.
Add the chicken breasts to the pot in a single layer. Cover, and cook for 20–25 minutes (depending on thickness), until the chicken reaches 165F internally.
Transfer the chicken to a cutting board and let it rest for a few minutes so it's cool enough to handle, then shred it with two forks or dice it into bite-size pieces.
Meanwhile, bring the soup back to a gentle boil. Add the egg noodles and cook for 8–10 minutes, or until just tender. Stir occasionally to prevent sticking.
Return the shredded chicken to the pot. Remove the soup from the heat and stir in the half-and-half or milk. Taste and season with additional salt and pepper if needed. Serve warm.

Notes

For a thinner soup, stir in an extra 1–2 cups of chicken broth or water until it reaches your preferred consistency. The soup will continue to thicken as it sits, especially once refrigerated.

Nutrition