Creamy Chicken Noodle Soup
Creamy Chicken Noodle Soup is hearty, protein-packed, and can be made dairy-free! This is the perfect meal to make when the weather is ugly or your household isn't feeling their best.
Servings: 5
Calories: 485kcal
Equipment
- Chef's Knife
- Dutch Oven with lid
- Tongs
- Wooden Spoon
- Forks to shred chicken
- Ladle
Ingredients
- 10 ½ ounces chicken breasts about 2 thinly sliced pieces
- 1 tablespoon Adobo seasoning
- 1 teaspoon smoked paprika
- 2 ½ tablespoons salted butter separated
- 4 ounces chopped celery about 2 celery hearts
- 4 ounces chopped carrots about 1 large carrot
- 4 ounces chopped onion about ½ onion
- 1 teaspoon ground thyme
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 teaspoons ginger paste
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream I use dairy-free cream!
- chopped parsley for garnish
- 8 ounces wide egg noodles
Instructions
- To begin, season your chicken with the Adobo seasoning and paprika.
- Add ½ tablespoon of butter to a Dutch oven and heat on medium heat. Brown the seasoned chicken on both sides, then set the chicken aside.
- To the same pot, add the remaining 2 tablespoons of butter, chopped celery, chopped carrots, and diced onion to the pot.Saute for a few minutes until the veggies begin to soften.
- Pour the ground thyme, salt, garlic powder, black pepper, and ginger paste over the diced veggies.
- Pour the flour on top of the seasoned veggies, and stir until everything is combined.Cook for a few minutes to get rid of the raw flour taste. This is creating a roux on top of your vegetables.
- Pour in the chicken broth.
- Add your seared chicken back to the pot, then cover with a lid and cook for 10 minutes.
- Remove the chicken - it will be fully cooked by now - and chop or shred.
- Turn the pot's heat to low. Add the shredded chicken back in, and stir in your heavy cream and chopped parsley.
- Meanwhile in a separate pot, cook your egg noodles until al dente. Drain, and rinse the noodles with cool water to stop them from cooking. Set aside.
- Finally, serve by ladling the soup onto a bowl of cooked noodles. Enjoy!
Notes
Ingredient Notes:
You can use either fresh or frozen diced veggies for this recipe.
Serving Tips:
Egg noodles can easily get mushy. I recommend cooking the chicken soup separately from the noodles, as seen in this recipe. When you're ready to serve, simply pour the hot soup over the noodles and it will warm up the entire bowl.
Nutrition
Calories: 485kcal | Carbohydrates: 44g | Protein: 23g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 149mg | Sodium: 1336mg | Potassium: 619mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5021IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 2mg