Description
This creamy chicken noodle soup is what dreams are made of. Thick, velvety broth with tender chunks of chicken and perfectly cooked noodles. Skip the can and make this instead.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 large yellow onion, diced (about 1½ cups)
- 3 medium carrots, peeled and sliced (about 1 cup)
- 3 celery stalks, sliced (about ¾ cup)
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon dried oregano
- 6 cups low-sodium chicken broth
- 2 bay leaves
- 8 ounces egg noodles (about 3 cups)
- ¾ cup heavy cream
- ¼ cup all-purpose flour
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, then sear until golden brown, about 3-4 minutes per side. Transfer to a plate.
- Add remaining oil to pot. Sauté onion, carrots, and celery until onions are translucent, about 5-6 minutes. Add garlic, thyme, and oregano, cooking 30 seconds until fragrant.
- Pour in chicken broth, scraping up browned bits from bottom of pot. Add bay leaves and return chicken to pot. Bring to boil, reduce to simmer, cover and cook 15 minutes until chicken reaches 165°F.
- Remove chicken and shred with two forks. Return shredded chicken to pot and bring soup back to simmer. Add egg noodles and cook until al dente, 6-8 minutes.
- In a separate bowl, whisk together heavy cream and flour. Gradually add 1 cup hot broth from soup, whisking constantly. Pour mixture back into soup, stirring continuously. Simmer 5 minutes until slightly thickened.
- Remove bay leaves. Stir in parsley and lemon juice. Season with salt and pepper to taste. Let rest 5 minutes before serving.