Hey there, soup lovers!
Craving something warm and comforting? I’ve got the perfect recipe for you!
Today, I’m sharing my creamy chicken noodle soup.
It’s rich, delicious, and will warm you up in no time.
This soup is packed with flavor and super easy to make.
Grab your spoon and let’s dive in!
Possible Ingredient Alternatives
For a vegetarian version, chicken thighs can be replaced with firm tofu or chickpeas. These alternatives provide protein and maintain a hearty texture. If using tofu, press and cube it before adding to the soup. Chickpeas can be added directly. Vegetable stock should replace chicken stock in this case.
Cream can be substituted with coconut milk or cashew cream for a dairy-free option. These alternatives offer a similar richness and creamy texture. Use the same amount as called for in the recipe.
For a gluten-free version, replace wheat flour with cornstarch or arrowroot powder as a thickener. Use half the amount of cornstarch or arrowroot compared to flour. Mix with cold water before adding to the soup to prevent clumping. Additionally, choose gluten-free noodles made from rice, corn, or other gluten-free grains to replace regular noodles.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-45 minutes |
| Total Time | 45-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-1000
- Protein: 70-80 g
- Fat: 40-50 g
- Carbohydrates: 60-70 g
Ingredients
- 1 onion
- 2 carrots
- 2 celery stalks
- 1 heaping spoonful of garlic
- 3 tablespoons butter
- 3 tablespoons flour
- A few sprigs of thyme
- 2 bay leaves
- 6 cups chicken stock
- 1 pound chicken thighs
- 5 ounces noodles
- A handful of fresh parsley
- A generous splash of cream
Step 1: Prepare and Cook the Vegetables
Begin by gathering all the necessary ingredients for your creamy chicken noodle soup.
In a large pot, melt 3 tablespoons of butter over medium heat.
Add the chopped onion, sliced carrots, sliced celery, and a heaping spoonful of garlic to the pot.
Cook these ingredients together until the vegetables begin to soften and become fragrant.
Step 2: Thicken the Soup Base
Sprinkle 3 tablespoons of flour over the softened vegetables in the pot.
Stir frequently for 1-2 minutes, allowing the flour to cook slightly, which will help in thickening the soup base as it combines with the butter.
Step 3: Simmer the Broth and Chicken
Add a few sprigs of thyme, 2 bay leaves, and 6 cups of high-quality or homemade chicken stock into the pot with the vegetables.
Bring the mixture to a gentle simmer.
Add 1 pound of chicken thighs to the simmering broth.
Adjust the heat to keep the broth at a gentle simmer, partially cover the pot, and cook for 20 minutes to allow the chicken to become tender and fully cooked.
Step 4: Cook the Noodles
After the 20-minute simmering period, carefully remove the chicken from the pot and set it aside as it should now be fully cooked.
Stir in 5 ounces of noodles into the broth.
Let the noodles cook according to the package instructions, absorbing the flavorful broth.
Step 5: Add the Chicken and Finishing Touches
While the noodles are cooking, shred or cube the cooked chicken thighs.
Once the noodles have reached the desired consistency, add the shredded or cubed chicken back into the pot.
Stir in a handful of fresh parsley and a generous splash of cream, mixing everything together gently to create a rich and creamy texture.
Step 6: Serve and Enjoy
Your creamy chicken noodle soup is now ready to be served.
Ladle the soup into bowls, making sure each serving gets a good mix of chicken, vegetables, and noodles.
Enjoy your warm and comforting soup immediately for the best flavor and texture.
