My Creamy Chicken Noodle Soup will have you feeling like you ate at Grandma’s house! Hearty, warm, and so comforting, this is a fall soup you HAVE to try!
Add all stock ingredients to a large pot. Bring to a boil, then immediately reduce heat and gently simmer for 1 to 1½ hours, uncovered, until the chicken is very tender and falling off the bone. As it cooks, skim any foam that rise to the surface.
Remove chicken from stock and set aside to cool. Strain broth through a sieve. Discard the solids. When chicken is cool enough. Remove and discard skin and bones. Cut into 1/2 pieces. This recipe will make approximately 14 cups of stock.
Make Soup:
In a large pot, heat oil (2 tablespoons). Add 1 cup onion and saute over medium-low until translucent, about 7-8 minutes. Sprinkle flour (2 tablespoons) over the onions and cook, stirring constantly, for 1 minute. Remove the pot from the heat and slowly whisk in 6 cups of chicken stock until smooth.
Add dissolved Better Than Bouillon (1 tablespoon), celery (1 cup), carrots (2 cups), thyme (1 teaspoon), salt (1 teaspoon), and pepper (1/2 teaspoon) to the pot. Bring soup to a boil then immediately reduce the heat to a simmer until vegetables are tender. Add pasta (2 cups) and cook until pasta is al dente. Stir in the cream (2 1/2 cups) and cook just until heated through.
Ladle into individual bowls, garnish with parsley, and serve.
Notes
The pasta will absorb the broth in any leftover soup. Thin as needed with more chicken stock.
Stock: You’re going to be removing all the veggies and herbs from the stock once it is cooked. Don’t spend lots of time cutting stuff. Just give it a rough chop. This recipe makes plenty of rich stock.
Adding the cream: Thanks to its high-fat content, heavy cream can split if you boil it aggressively. That’s why we wait until the very end to add the cream, and we only heat it until just warm.
Turnip: This is the ingredient I get asked the most about in this soup recipe. Turnips bring a little sweetness and earthiness to your stock. Smaller turnips are sweeter and more tender. I usually try to find ones no bigger than a baseball.