Creamy Chicken Noodle Soup
This creamy chicken noodle soup is the best comfort food! Shredded chicken, tender noodles and veggies in a creamy and flavorful broth.
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Servings 8 servings
Ingredients
- 2 Tbsp unsalted butter
- 2/3 cup diced onion yellow or red
- 1 cup medium carrots diced or sliced
- 1 cup celery diced or sliced
- 3 garlic cloves minced
- 32 oz chicken broth**
- 6 cups water
- 1 ½ tsp salt
- ½ tsp ground black pepper
- 1 tsp Italian season
- 2 bay leaves
- 1 lb boneless skinless chicken breast or chicken thighs
- 6 oz egg noodles uncooked
- 1/2 cup whole milk or half and half
- finely chopped cilantro or dill for garnish
Instructions
- 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.
- 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 chicken is fully cooked through.
- Carefully remove the chicken from the pot and transfer it to a plate.
- Add the egg noodles to the pot and cook for minutes, as you shred the chicken. (Depending on the pasta you use, you want the cook time to be according to package instructions.)
- As the pasta cooks, with two forks shred the chicken. (If you prefer, place the chicken in a bowl and use a hand mixer on high speed to shred it.)
- Once the pasta is tender, add the shredded chicken and milk to the pot and bring it to a simmer. (Taste to see if you want to adjust the seasoning, as desired.)
- Remove the soup from the heat, top with freshly chopped greens.
- Serve hot or warm with desired sides.
Notes
**You can use 32 oz (4 cups) of water with 1 ½ Tbsp chicken bouillon instead of broth if preferred.