Creamy Chicken Noodle Soup
Warm up your day with this dreamy Creamy Chicken Noodle Soup, where tender chicken meets perfectly cooked noodles in a velvety broth. Infused with aromatic herbs and a splash of cream, this one-pot wonder is the ultimate comfort food that will wrap you in a cozy embrace. Get ready to savor every spoonful of this deliciously rich and hearty classic!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Shopping List
- 1 ½ cups (355 ml) celery
- 1 tbsp (15 ml) chicken bouillon
- 2 large chicken breasts
- 1 tsp (5 ml) chili flakes
- 1 lb (454 g) egg noodles
- 2 tbsp (30 ml) fresh dill
- 10 cloves fresh garlic
- 3 tbsp (44 ml) fresh parsley
- 1 cup (237 ml) heavy cream
- 1 ½ cups (355 ml) large carrots
- 1 lemon lemon
- 1 piece parmesan rind
- 1 ½ cups (355 ml) yellow onion
- 3 cups (710 ml) yukon gold potatoes
Pantry Items
Amounts also listed in instructions below
- bay leaf (to taste)
- black pepper (to taste)
- butter (to taste)
- cayenne (to taste)
- 6 cups (1.4 L) chicken broth
- fresh thyme (to taste)
- garlic powder (to taste)
- italian seasoning (to taste)
- olive oil (to taste)
- onion powder (to taste)
- paprika (to taste)
- salt (to taste)
- salt and pepper (to taste)
👨🍳 Instructions
- 1
In a large pot, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Once hot, sear the chicken breasts for 3 to 5 minutes until golden on each side. Remove & set aside.
- 2
Reduce the heat to medium, add 2 tbsp of olive oil & 2 tbsp of butter, then add the onion, carrot and celery along with the veggie seasonings. Sauté for 7-9 minutes. Add the minced garlic, cook for one more minute.
- 3
Add the chicken broth along with more salt & pepper, the chicken bouillon, diced potatoes, parmesan rind, bay leaf, and return the seared chicken.
- 4
Bring to a boil then simmer for 18-20 minutes.
- 5
Cook your egg noodles in salted water according to the package. Drain and set aside.
- 6
Remove the chicken and shred it.
- 7
Remove the parmesan rind and bay leaf then add in the heavy cream, lemon juice, and fresh herbs. Add the shredded chicken back in and stir.
- 8
Adjust the seasonings as you wish. Serve over the egg noodles topped with fresh parmesan, olive oil, black pepper, chili flakes, fresh dill and lemon juice.
💡 Pro Tips
- ✓Sear chicken at 400-450°F surface temperature (medium-high heat) for exactly 3-4 minutes per side to create Maillard browning without overcooking, since you'll finish cooking it in the broth.technique400-450°F surface temp
- ✓Add minced garlic only in the final 60 seconds of sautéing vegetables because garlic burns at 280°F and turns bitter, while onions caramelize optimally at 300-320°F.timing60 seconds
- ✓Simmer the soup at 185-195°F (gentle bubbles, not rolling boil) to prevent the heavy cream from breaking and curdling due to excessive heat and acidity from lemon juice.technique185-195°F
- ✓Cook egg noodles to 1-2 minutes under package directions since they'll continue cooking in the hot soup, preventing mushy texture from overcooking.timing1-2 minutes under
- ✓Add heavy cream off heat or at lowest simmer because dairy proteins coagulate above 180°F, especially when combined with acidic lemon juice, causing separation.techniqueBelow 180°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Creamy Chicken Noodle Soup
Warm up your day with this dreamy Creamy Chicken Noodle Soup, where tender chicken meets perfectly cooked noodles in a velvety broth. Infused with aromatic herbs and a splash of cream, this one-pot wonder is the ultimate comfort food that will wrap you in a cozy embrace. Get ready to savor every spoonful of this deliciously rich and hearty classic!
📝 Ingredients
Shopping List
- 1 ½ cups (355 ml) celery
- 1 tbsp (15 ml) chicken bouillon
- 2 large chicken breasts
- 1 tsp (5 ml) chili flakes
- 1 lb (454 g) egg noodles
- 2 tbsp (30 ml) fresh dill
- 10 cloves fresh garlic
- 3 tbsp (44 ml) fresh parsley
- 1 cup (237 ml) heavy cream
- 1 ½ cups (355 ml) large carrots
- 1 lemon lemon
- 1 piece parmesan rind
- 1 ½ cups (355 ml) yellow onion
- 3 cups (710 ml) yukon gold potatoes
Pantry Items
Amounts also listed in instructions below
- bay leaf (to taste)
- black pepper (to taste)
- butter (to taste)
- cayenne (to taste)
- 6 cups (1.4 L) chicken broth
- fresh thyme (to taste)
- garlic powder (to taste)
- italian seasoning (to taste)
- olive oil (to taste)
- onion powder (to taste)
- paprika (to taste)
- salt (to taste)
- salt and pepper (to taste)
👨🍳 Instructions
- 1
In a large pot, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Once hot, sear the chicken breasts for 3 to 5 minutes until golden on each side. Remove & set aside.
- 2
Reduce the heat to medium, add 2 tbsp of olive oil & 2 tbsp of butter, then add the onion, carrot and celery along with the veggie seasonings. Sauté for 7-9 minutes. Add the minced garlic, cook for one more minute.
- 3
Add the chicken broth along with more salt & pepper, the chicken bouillon, diced potatoes, parmesan rind, bay leaf, and return the seared chicken.
- 4
Bring to a boil then simmer for 18-20 minutes.
- 5
Cook your egg noodles in salted water according to the package. Drain and set aside.
- 6
Remove the chicken and shred it.
- 7
Remove the parmesan rind and bay leaf then add in the heavy cream, lemon juice, and fresh herbs. Add the shredded chicken back in and stir.
- 8
Adjust the seasonings as you wish. Serve over the egg noodles topped with fresh parmesan, olive oil, black pepper, chili flakes, fresh dill and lemon juice.
💡 Pro Tips
- ✓Sear chicken at 400-450°F surface temperature (medium-high heat) for exactly 3-4 minutes per side to create Maillard browning without overcooking, since you'll finish cooking it in the broth.technique400-450°F surface temp
- ✓Add minced garlic only in the final 60 seconds of sautéing vegetables because garlic burns at 280°F and turns bitter, while onions caramelize optimally at 300-320°F.timing60 seconds
- ✓Simmer the soup at 185-195°F (gentle bubbles, not rolling boil) to prevent the heavy cream from breaking and curdling due to excessive heat and acidity from lemon juice.technique185-195°F
- ✓Cook egg noodles to 1-2 minutes under package directions since they'll continue cooking in the hot soup, preventing mushy texture from overcooking.timing1-2 minutes under
- ✓Add heavy cream off heat or at lowest simmer because dairy proteins coagulate above 180°F, especially when combined with acidic lemon juice, causing separation.techniqueBelow 180°F