Description
A comforting and creamy upgrade to classic chicken noodle soup, perfect for chilly nights and using leftover chicken.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 4 tbsp unsalted butter
- 1 medium onion, diced
- 2 large carrots, sliced
- 2 stalks celery, sliced
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp poultry seasoning
- 8 oz wide egg noodles
- 1 cup heavy cream
- 2 cups fresh spinach (optional)
- Salt and pepper to taste
Instructions
- Heat a large pot over medium. Melt 4 tbsp unsalted butter.
- Add 1 diced onion, 2 sliced carrots, and 2 sliced celery stalks. Sauté 5–7 minutes until softened and fragrant.
- Sprinkle 1/3 cup all-purpose flour over the vegetables. Stir constantly for 1–2 minutes to cook the raw flour taste.
- Slowly whisk in 6 cups chicken broth a little at a time to avoid lumps. Stir in 1 tsp dried thyme and 1/2 tsp poultry seasoning.
- Bring the soup to a gentle boil, then reduce to a simmer.
- Add 8 oz wide egg noodles. Simmer 7–9 minutes until the noodles are tender but not mushy.
- Stir in 2 cups cooked chicken and 1 cup heavy cream. Heat through 1–2 minutes until warmed. If using spinach, add it in the last minute so it wilts but stays bright.
- Taste and season with salt and pepper. Serve hot, garnished with chopped fresh parsley or chives if desired.
Notes
For gluten-free, swap the flour for a gluten-free blend or cornstarch slurry. For dairy-free, use coconut milk or cashew cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American