Description
A comforting, creamy chicken noodle soup that’s quick to prepare and packed with flavor, perfect for chilly nights or a quick family dinner.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2 large carrots, sliced (about 1–1½ cups)
- 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 butter in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until vegetables are softened, about 5–7 minutes.
- Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste.
- Gradually pour in the chicken broth while whisking to avoid lumps. Stir in the dried thyme and poultry seasoning.
- Add the egg noodles, reduce heat to a simmer, and cook until the noodles are tender, about 7–9 minutes.
- Stir in the cooked chicken and heavy cream. Warm through gently, avoiding a hard boil.
- If using, add the fresh spinach and stir until wilted, about 1 minute.
- Taste and season with salt and black pepper.
- Ladle hot soup into bowls and serve.
Notes
For a lighter option, substitute half-and-half for heavy cream. Use gluten-free noodles and a cornstarch slurry if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American