Creamy Chicken Noodle Soup (Print Version)
Shredded chicken, tender noodles, and veggies in a creamy, savory broth—pure comfort in a bowl.
# Ingredients:
01 -
2 tablespoons unsalted butter
02 -
2/3 cup diced yellow or red onion
03 -
1 cup diced or sliced medium carrots
04 -
1 cup diced or sliced celery
05 -
3 garlic cloves, minced
06 -
32 ounces chicken broth
07 -
6 cups water
08 -
1 ½ teaspoons salt
09 -
½ teaspoon ground black pepper
10 -
1 teaspoon Italian seasoning
11 -
2 bay leaves
12 -
1 pound boneless, skinless chicken breast or chicken thighs
13 -
6 ounces uncooked egg noodles
14 -
1/2 cup whole milk or half and half
15 -
Finely chopped cilantro or dill for garnish
# Steps:
01 -
In a large soup pot or Dutch oven, melt the butter, then add the diced onions, carrots, and celery. Sauté on medium-high heat for 4-5 minutes, until the veggies are tender, stirring occasionally so they don’t burn. Add the minced garlic and sauté for 1 minute, until fragrant.
02 -
Once the garlic is fragrant, add the chicken broth, water, salt, pepper, Italian seasoning, bay leaves, and raw chicken to the pot. Cook on medium-high heat, bringing the liquid to a low boil. Cook for about 15 minutes or until the chicken is fully cooked through.
03 -
Carefully remove the chicken from the pot and transfer it to a plate. Add the egg noodles to the pot and cook for the recommended time on the pasta package. While the noodles cook, shred the chicken using two forks or a hand mixer on high speed.
04 -
Once the pasta is tender, add the shredded chicken and milk to the pot and bring it to a simmer. Taste and adjust the seasoning, if needed.
05 -
Remove the soup from the heat and top with freshly chopped cilantro or dill. Serve hot or warm with desired sides.