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
Keyword Creamy Chicken Noodle Soup, Creamy Chicken Noodle Soup Recipe, How Do I Make Creamy Chicken Noodle Soup, How To Make Creamy Chicken Noodle Soup
Prep Time 15minutes
Cook Time 1hour20minutes
Total Time 1hour35minutes
1(2-3 pounds)whole chicken
1tablespoonchicken flavor Better Than Bouillon
1headgarlic,cut in half
1tablespoonchicken flavor Better Than Bouillon,dissolved in 1/4 cup hot water
1cupcelery,diced into 1/4 inch pieces
2cupscarrots,diced into 1/2 inch pieces
2 cupsdry egg noodles
2 1/2cupsheavy cream
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.
In a large pot, heat oil. Add 1 cup onions and saute over medium-low until translucent, about 7-8 minutes. Sprinkle flour over the onions and cook, stirring constantly, for 1 minute. Remove pot from the heat and slowly whisk in 6 cups of chicken stock until smooth.
Add dissolved Better Than Bouillon, celery, and carrots, thyme, salt, and pepper to the pot. Bring soup to a boil then immediately reduce the heat a simmer until vegetables are tender. Add pasta and cook until pasta is al dente. Stir in the cream and cook just until heated through.
Ladle into individual bowls, garnish with parsley, and serve.
The pasta will absorb the broth in any leftover soup. Thin as needed with more chicken stock.