Creamy Chicken Noodle Soup

Posted by Eleanor Cippel on Thursday, January 7, 2021 at 4:43 PM By Eleanor Cippel / January 7, 2021 Comment

Sometimes Chicken Noodle Soup just doesn't do it for me. It's great if you are sick, but just on a cold winter night for dinner I want something more hearty. I came across this recipe a few months ago and after making it a few times I think it's a new fave. It has all the great makings of Chicken Noodle Soup, but it's creamy and the noodles are more hearty. I found the recipe on Pinterest and if you want to see the original just click here. I am going to post my own spin on it below:

Creamy Chicken Noodle Soup

INGREDIENTS

1 tbsp butter
3 carrots - cut into cubes
3 stalks celery - cut in half lengthwise and sliced
1 small onion - diced
8 cup low-sodium chicken broth (I only used 6 cups)
2 cup water
1/2 tsp kosher sea salt
1/2 tsp garlic powder
1/4 tsp ground black pepper
1/4 tsp paprika
1/4 tsp dried parsley
1/4 tsp thyme
1 (12 oz) bag Reames Frozen Egg Noodles
3 tbsp butter
1/4 cup all-purpose flour
1 cup whole milk
1/2 cup heavy cream
4 boneless skinless chicken thighs - cooked and shredded, r4OR 2 cups rotisserie chicken, shredded (I always use a rotisserie chicken that I shred)

INSTRUCTIONS

In a large stock pot or Dutch oven set over medium heat, melt 1 tablespoon of butter. Add carrots, celery and onion, saute until tender, about 5 minutes. Pour in broth and water, bring mixture to a boil. Add seasonings, then the egg noodles. Boil for 15 minutes.
Meanwhile, in a medium skillet set over medium heat, add 3 tablespoons of butter. Whisk in flour and cook, whisking constantly for 1-2 minutes or until it turns a pale golden brown. Slowly pour in the milk and cream, whisking until a smooth paste forms. Carefully whisk mixture into the large pot.
Add shredded chicken and continue cooking for 5 minutes. Remove from heat once egg noodles are tender. Sprinkle with freshly chopped parsley, if desired.