Creamy Chicken Noodle Soup Recipe

Creamy Chicken Noodle Soup Recipe

Course: Soup

Cuisine: American

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Calories: 638kcal

Author: Becky Hardin

For those cold, winter days, nothing is better than a large, steaming bowl of soup. Creamy Chicken Noodle Soup is a hearty meal that warm the kitchen and your belly. Make this homemade chicken noodle the soup for your family today.

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Ingredients

3 pounds bone-in chicken thighs
Kosher salt to taste
Black pepper to taste
1 tablespoon olive oil
1 large onion diced
3 garlic cloves minced
6 cups chicken broth divided
1 cup whole milk
3 tablespoons all-purpose flour
1 ½ cups carrots sliced
1 ½ cups celery chopped
2 bay leaves
2 sprigs fresh thyme or 1 teaspoon dried thyme
2 cups egg noodles
½ cup heavy cream
¼ cup fresh parsley chopped
Juice from ½ a lemon

Instructions

Use paper towels to pat the chicken thighs dry. Season them with salt and pepper.
3 pounds bone-in chicken thighs, Kosher salt, Black pepper
In a large stockpot set over medium-high heat, heat 1 tablespoon of oil. Sear the chicken in batches, skin side down, for 3-4 minutes or until golden brown. Remove the chicken from the pot and set aside, leaving the drippings in the pot.
1 tablespoon olive oil
Reduce the heat to medium and add the onion to the pot. Sauté for 4-5 minutes, until tender. Stir in the garlic and cook for 30 second until fragrant. Add 1 cup of chicken broth, deglazing the pan with a wooden spoon.
1 large onion, 3 garlic cloves, 6 cups chicken broth
In a small bowl, whisk together the milk and flour until smooth. Pour it into the pot and stir, then add the rest of the broth and bring it to a low boil.
1 cup whole milk, 3 tablespoons all-purpose flour
Return the chicken to the pot and add the carrots, celery, bay leaves, and thyme. Cover, reduce the heat, and simmer for 25-30 minutes until the chicken is cooked through and tender.
1 ½ cups carrots, 1 ½ cups celery, 2 bay leaves, 2 sprigs fresh thyme
Transfer the chicken to a cutting board. Remove and discard the bay leaves and thyme stems.
Stir in the noodles, cover, and cook for 3-4 minutes, then remove the pot from the heat.
2 cups egg noodles
Debone the chicken, discard the skin and bones, and shred the meat into bite-sized pieces. Return the chicken to the pot.
When the noodles are tender, stir in the cream, parsley, and lemon juice. Taste and season if necessary. If desired, adjust seasoning with additional salt and pepper.
½ cup heavy cream, ¼ cup fresh parsley, Juice from ½ a lemon

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