With a creamy base, browned chicken, tons of vegetables, and soft, curly noodles, it’s a delightful twist on the traditional chicken noodle soup. A warm and comfortable favorite!
Ingredients:
- 1 lb. boneless skinless chicken breasts, about 2 large
- 1 1/2 Tbsp olive oil, divided
- 1 1/2 cups chopped yellow onion (1 medium)
- 1 1/2 cups chopped carrots (3 carrots)
- 1 1/2 cups chopped celery (3 stalks)
- 1 Tbsp minced garlic, (3 cloves)
- 4 cups low-sodium chicken broth, can add more to thin near end if desired
- 1 Tbsp chopped fresh thyme leaves, or 1 tsp dried
- 2 bay leaves
- Salt and black pepper
- 1/3 cup butter
- 6 Tbsp all-purpose flour
- 2 1/2 cups whole milk
- 1/4 cup heavy cream
- 2 cups dry medium egg noodles
- 3 Tbsp chopped fresh parsley
Instructions:
Step: No:01
In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Using a meat mallet, pound the chicken to a uniform thickness. Then, pat the chicken dry with paper towels and season it on both sides with salt and pepper.
Step:No:02
The chicken won’t be totally cooked at this stage, so sear it in the pot for about 4 minutes on each side, or until browned on both sides. Move to a platter.
Step:No:03
In the pot, heat the final 1/2 tablespoon of olive oil. Cook the onion, carrot, and celery for five minutes, and then add the garlic and cook for an additional minute.
Step:No:04
Stir in the bay leaves, thyme, and chicken broth. Season with salt and pepper to taste. After adding the chicken breasts, boil the soup.
Step:No:05
Lower the heat to low, place a lid on it, and cook for a further five to ten minutes, or until the chicken is thoroughly cooked (cook time will vary depending on thickness of chicken breasts).
Step:No:06
In the meantime, melt butter in a medium saucepan over medium heat. Add flour and cook, stirring frequently, for 2 to 3 minutes, or until the butter is a darker golden color. Add the milk gradually while whisking, then whisk quickly to remove any lumps.
Step:N0:.07
Add cream to milk mixture and whisk until mixture comes to a simmer, making sure to scrape down the sides as well.
Step:No:08
After taking the cooked chicken out of the broth, let it sit for five minutes before shredding it into tiny, bite-sized pieces. In the meantime, add the noodles to the broth, cover, and cook for 6 to 12 minutes, or until they are cooked (or as directed on the package).
Step:No:09
Switch off the soup’s heat source. After adding the milk mixture to the soup, add the shredded chicken back into the soup. Add the parsley and stir. To serve, let soup cool somewhat.
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