Description
This creamy chicken noodle soup is comforting, quick, and perfect for cold nights. It uses a butter-flour roux for richness and is great for using up leftover chicken.
Ingredients
- 2 cups cooked chicken, shredded or diced (rotisserie 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 low-sodium chicken broth
- 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 in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until you can pierce the carrots easily, about 5–7 minutes.
- Sprinkle 1/3 cup flour over the softened vegetables. Stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux.
- Gradually pour in 6 cups chicken broth while whisking so no lumps form. Add 1 teaspoon dried thyme and 1/2 teaspoon poultry seasoning. Bring the mixture to a gentle boil while stirring.
- Add 8 ounces wide egg noodles, then reduce heat to a simmer. Cook, stirring occasionally, until the noodles are tender — usually 7–9 minutes.
- Stir in the 2 cups cooked chicken and 1 cup heavy cream. Heat through for 1–2 minutes; do not boil once the cream is added to prevent curdling.
- If using 2 cups fresh spinach, stir it in at the end and let it wilt for 30–60 seconds.
- Season with salt and freshly ground black pepper to taste. Serve hot.
Notes
Best served in warmed bowls to keep the soup hot longer. Consider garnishing with chopped fresh parsley or chives, crushed red pepper flakes, or grated Parmesan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American