Creamy Chicken Noodle Soup

• servings: 12 servings
• active time: 30 minutes
• total time: 1 hour 10 minutes

Ingredients

4 Tablespoon (28g) unsalted butter

1/2 cup chopped yellow onion

1 cup (120g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)

1 cup (120g) sliced or diced celery (2–3 stalks)

1/8 tsp minced garlic

1/4 cup (31g) all-purpose flour (spooned & leveled)

1 teaspoon salt +

1/4 teaspoon ground pepper

1 teaspoon dried parsley

7 cups chicken broth

2 cups (about 250g) shredded or chopped cooked chicken

1-2 cup (240ml) half-and-half or whole milk—almond + almond cream

4 cups uncooked wide egg noodles (or other dry pasta, see note first)

1/2- 1 cup sour cream

Directions

Melt the butter in a large pot or dutch oven (4-quart or larger) over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, for abt 5 minutes or until vegetables have softened. Stir in flour, salt, pepper, parsley and cook for 2 minutes.

Next, add the chicken broth Give everything a quick stir, then increase the heat to medium-high. Bring the soup to a boil for 3 minutes. Taste the soup, and add more seasonings to taste, if desired.

Add the chicken, half-and-half/milk, and noodles. Cook for 10+ minutes until the noodles are tender and the soup has thickened. Once again, taste the soup and add more seasoning as desired. Add sour cream. Serve warm.

Cover and store leftovers in the refrigerator for up to 1 week. To reheat, simply pour into a pot over medium heat and cook until warm. Feel free to add more chicken broth/milk to the leftovers if it’s too thick. (Soup thickens in the refrigerator as the noodles soak up the liquid.)

Notes

I modified this recipe so ingredients are my modification not original on Sally’s.

Freezing Instructions: Freeze soup for up to 3 months. Thaw in the refrigerator the day before eating, and then reheat on the stove until warm.

Slow Cooker Instructions: Prepare the soup through step 1 on the stovetop. Transfer to a slow cooker (affiliate link) and add the chicken broth and potato. Allow to cook for 2 hours on low, then add the chicken, half-and-half/milk, and noodles. Cook on low for 1 more hour.

Flavor Tip: During the last few minutes of cook time, try adding a squeeze of fresh lemon. It’s so good!

Flour: Instead of 1/4 cup of flour, you can use 2 Tablespoons (16g) cornstarch.

Herbs: I love this soup with oregano and thyme. Or you can use 1 and 1/2–2 teaspoons pre-made Italian seasoning (found in the spice aisle).

Broth: I use low sodium chicken broth. If you are using regular broth, start with only 1/4 teaspoon of salt. As the soup finishes up, taste and add more salt if desired.

Chicken: I recommend using rotisserie chicken, and you can use either white or dark meat. Or you can roast some chicken breasts yourself. Rub with a little minced garlic and dried thyme, roast in the oven under tender, then shred or chop it. You can also boil 2 large chicken breasts until cooked through, then shred/chop and use in this recipe.

Whole Milk/Half-and-Half: Either works wonderfully in this recipe. Avoid lower-fat milks, and if you need a nondairy milk suggestion, I recommend plain oat milk. Plain almond milk would be the second best option for nondairy. Keep in mind that the soup won’t be as creamy. You could use 1/2 cup (120ml) heavy cream instead. If using 1/2 cup of heavy cream, add another 1/2 cup of chicken broth to the recipe.

Best Noodles to Use: I prefer wide egg noodles in chicken soup, but any homestyle egg noodles work. You can use other dry pasta too, such as elbow macaroni or fettuccine (break up to fit on soup spoon). If using a smaller pasta, reduce amount to 2-3 cups. A few readers have even used tortellini! Or you can use 1 cup of uncooked rice instead. Add it when you would add the noodles.

Nutrition

• Serving Size: 2 cups