Creamy Chicken Noodle Soup

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!

Course Chicken Dinner, Soup

Cuisine American

Keyword chicken noodle soup recipes, chicken soup recipes, creamy chicken soup, noodle soups

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings servings

Calories 388kcal

Author Kathleen

Ingredients

Stock:

1 (2-3 pounds) whole chicken
3 1/2 quarts water
1 tablespoon chicken flavor Better Than Bouillon
1 large onion, chopped
1/2 turnip
1 head garlic, cut in half
6-8 sprigs fresh thyme
2 teaspoons salt
1/2 teaspoon black pepper
2 bay leaves

Soup:

2 tablespoons vegetable oil
1 cup onion, diced
2 tablespoons all-purpose flour
1 tablespoon chicken flavor Better Than Bouillon, dissolved in 1/4 cup hot water
1 cup celery, diced into 1/4 inch pieces
2 cups carrots, diced into 1/2 inch pieces
1 teaspoon salt
1/2 teaspoon black pepper
2 cups dry egg noodles
2 1/2 cups heavy cream
1 teaspoon fresh thyme, chopped

US Customary - Metric

Instructions

Make Stock:

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.

Nutrition