Warm, comforting, and full of flavor, Creamy Chicken Noodle Soup is a classic dish that brings a sense of home with every spoonful. This recipe is perfect for cozy family dinners or as a soothing remedy when you’re feeling under the weather. Tender chicken thighs simmered in rich chicken broth, along with hearty vegetables and egg noodles, create a deliciously creamy and satisfying soup. The addition of fresh herbs adds a delightful aroma, while a splash of heavy cream elevates the texture to a whole new level. This soup not only nourishes the body but also warms the soul, making it an ideal comfort food any day of the week.

Full Recipe:

Ingredients

• For the Soup:
  • 3 tablespoons butter, chicken fat, or olive oil
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 2 stalks celery, chopped (optional)
  • Heaped tablespoon minced garlic (about 4 cloves)
  • 3 tablespoons all-purpose flour
  • 2 bay leaves
  • 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • 1 pound skinless, boneless chicken thighs (4 or 5 thighs)
  • 6 cups chicken stock or broth (low sodium or homemade)
  • 5 ounces egg noodles or pasta of choice
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 to 1/2 cup heavy cream
  • Pinch or two of crushed red chili peppers (optional, for heat)

Making It Step by Step

Step 1: Sauté the Vegetables

1. Heat Fat: In a large pot or Dutch oven, heat 3 tablespoons of butter, chicken fat, or olive oil over medium heat.
2. Add Onions and Carrots: Once melted and hot, add the chopped onion and carrots. If using, also add the chopped celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.
3. Add Garlic: Stir in the minced garlic and sauté for another 1-2 minutes until fragrant, taking care not to let it burn.

Step 2: Prepare the Base

1. Add Flour: Sprinkle the all-purpose flour over the sautéed vegetables, stirring continuously for about 1-2 minutes to cook off the raw flavor of the flour.
2. Incorporate Broth: Gradually pour in the 6 cups of chicken stock while stirring to prevent lumps from forming.
3. Season with Herbs: Add 2 bay leaves and thyme (fresh or dried) to the pot. Bring the mixture to a simmer.

Step 3: Cook the Chicken

1. Add Chicken Thighs: Carefully place the skinless, boneless chicken thighs into the simmering broth. Ensure they are submerged in the liquid.
2. Simmer: Reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the chicken is cooked through and tender.

Step 4: Shred the Chicken

1. Remove Chicken: After the chicken is fully cooked, carefully remove the thighs from the pot and set them aside to cool slightly.
2. Shred Chicken: Once cool enough to handle, shred the chicken into bite-sized pieces using two forks.

Step 5: Add Noodles and Finish the Soup

1. Add Noodles: In the same pot, bring the soup back to a gentle boil and add the egg noodles or pasta of your choice. Cook according to package instructions until al dente.
2. Return Chicken: Stir the shredded chicken back into the pot.
3. Creamy Texture: Add heavy cream gradually, starting with 1/4 cup. Stir until well combined. Adjust the amount of cream based on your preferred richness.
4. Season to Taste: Add salt, pepper, and optional crushed red chili peppers to taste.

Step 6: Serve

1. Garnish: Just before serving, stir in the fresh parsley for a burst of flavor and color.
2. Ladle and Enjoy: Serve the soup hot, with a side of crusty bread or crackers if desired.

Cooking Tips

• Chicken Choices: While this recipe uses chicken thighs for their tenderness and flavor, you can also use chicken breasts or even a rotisserie chicken for convenience. Just adjust the cooking time accordingly.
• Vegetable Variations: Feel free to add other vegetables like peas, corn, or bell peppers to enhance the nutrition and flavor of your soup.
• Pasta Options: If you prefer a different type of pasta, feel free to substitute with your favorites. Just adjust cooking times as needed.
• Herbs and Spices: You can experiment with other herbs like rosemary or oregano to customize the flavor profile of your soup.

Storage

• Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezing: This soup can be frozen for up to 3 months. However, if you anticipate freezing it, consider cooking the noodles separately and adding them just before serving to prevent them from becoming mushy when thawed.

Nutritional Facts (Per Serving, based on 6 servings)

• Calories: 340 kcal
• Protein: 24g
• Fat: 17g
• Saturated Fat: 7g
• Carbohydrates: 26g
• Fiber: 2g
• Sugar: 2g
• Sodium: 900mg

FAQs

1. Can I make this soup ahead of time?
   • Absolutely! You can make the soup ahead of time and store it in the refrigerator. Just add the noodles just before serving to keep them from getting mushy.
2. Can I substitute the heavy cream?
   • Yes! You can use half-and-half, whole milk, or even a non-dairy milk alternative. Just keep in mind that it may alter the creaminess slightly.
3. What if I don’t have fresh thyme?
   • Dried thyme is a great substitute; just use 1/2 teaspoon instead of fresh. You can also use other herbs such as dill or parsley for a different flavor.
4. Can I add more vegetables?
   • Yes, this soup is quite versatile! Feel free to add any of your favorite vegetables, such as spinach, kale, or zucchini, for added nutrition.
5. Is this soup gluten-free?
   • To make this soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free pasta.