Description
A creamy, cozy chicken noodle soup that feels like a warm hug, combining tender chicken, wide egg noodles, and a silky broth.
Ingredients
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2 large carrots, sliced
- 2 stalks celery, sliced
- 1/3 cup all-purpose flour
- 6 cups chicken broth (low-sodium recommended)
- 1 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning
- 8 ounces wide egg noodles
- 1 cup heavy cream
- 2 cups fresh spinach (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Melt 4 tablespoons butter over medium heat in a large pot. Add diced onion, sliced carrots, and sliced celery. Cook until softened, about 5-7 minutes.
- Sprinkle 1/3 cup flour over the vegetables and stir constantly for 1-2 minutes to create a blonde roux.
- Slowly pour in 6 cups chicken broth while whisking to break up lumps. Add 1 teaspoon dried thyme and 1/2 teaspoon poultry seasoning. Bring to a gentle boil.
- Add 8 ounces wide egg noodles to the boiling broth. Reduce heat to simmer and cook until tender, about 7-9 minutes.
- Stir in 2 cups cooked chicken and 1 cup heavy cream. Heat through for 1-2 minutes, avoiding boiling.
- If using fresh spinach, stir in at the end and let wilt for 30-60 seconds. Season with salt and black pepper.
Notes
For a lighter version, swap half-and-half for heavy cream. Use gluten-free flour for a gluten-free roux and fresh herbs to enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American