CREAMY CHICKEN NOODLE SOUP
After being in Vegas for the first half of this week and coming back to NC feeling like a popsicle, it felt like it was time to share this amazing
CREAMY CHICKEN NOODLE SOUP with you guys.
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Yes, this soup is 1. creamy, 2. full of tender brothy chicken, 3. stacked with the perfect amount of veggies, 4. layered with brothy cooked rotini noodles, and 5. dill gives this soup a fresh flavor.
It’s the perfect wintery blizzard fix when your toes are too cold and it’s so gross outside.
A big bowl of this baby gets you feeling all warm and runs through your body completely heating you up.
The special thing about this Creamy Chicken Noodle Soup and how it is different than most chicken noodle soups out there, is that it is so much better and tastier.
Creaminess is the biggest improvement here. A simple flour butter roux is made while the soup is simmering away. Broth and heavy cream is added to the roux to achieve a thicker consistency.
Then it’s all added back into the brothy chicken veggie soup and once mixed in, it gives the soup the most divine consistency. Not too thick and not too thin from the chicken broth. It’s actually the best.
Also, it has corn in it and we ABSOLUTELY love corn in our soups.
It’s all made in a big Dutch Oven.
CREAMY CHICKEN NOODLE SOUP
Notes
ADAPTED FROM: NATASHA’S KITCHEN
Ingredients
- 6 CUPS CHICKEN BROTH, LOW SODIUM
- 5 CUPS WATER
- 4 CHICKEN THIGHS, SKINLESS & BONELESS
- 2 TABLESPOONS OLIVE OIL
- 2 MEDIUM CARROTS; 1 GRATED, 1 CUT IN THIN HALF CIRCLES
- 2 MEDIUM SIZED CELERY STALKS, THINLY SLICED IN HALF
- 1 MEDIUM ONION, CHOPPED FINELY
- 2 CUPS ROTINI PASTA
- 1 CUP FROZEN CORN
- 4 TABLESPOONS BUTTER
- 1/3 CUP FLOUR
- 1/2 CUP HEAVY CREAM
- 3 TEASPOONS DILL, DRIED
- S&P TO TASTE
Instructions
- COMBINE 6 CUPS BROTH, 5 CUPS WATER, AND SALT TO TASTE IN A LARGE SOUP POT OR DUTCH OVEN
- BRING LIQUID TO A BOIL AND ADD CHICKEN THIGHS WITHOUT TRIMMING, BOIL 20 MINUTES UNCOVERED
- USING A SLOTTED SPOON OR SIVE SPOON, SKIM FAT OFF THE TOP OF THE LIQUID AND TOSS
- WHILE CHICKEN IS COOKING IN BROTH, HEAT OLIVE OIL IN A DIFFERENT SAUTE PAN ON MEDIUM LOW, ADD ONION AND COOK FOR 5 MINUTES UNTIL SOFT
- TURN HEAT TO MEDIUM/HIGH ADD IN CELERY AND GRATED CARROTS AND COOK 5 MORE MINUTES TOGETHER, MAKE SURE TO STIR CONSTANTLY TO PREVENT BURNING
- TRANSFER MIXTURE TO SOUP POT
- TAKE OUT CHICKEN THIGHS AND SHRED ONCE SLIGHTLY COOL WITH TWO FORKS
- ADD PASTA, SLICED CARROTS, AND CORN TO THE SOUP POT, COOK FOR 15 MINUTES ON A LOW BOIL, SKIM OFF EXCESS FAT AGAIN FOR A LESS FATTY SOUP
- ADD SHREDDED CHICKEN BACK TO THE POT, STIR
- IN THE SAME SAUTE PAN YOU USED FOR THE VEGGIES, MELT BUTTER OVER MEDIUM HEAT
- ONCE MELTED, WHISK IN FLOUR UNTIL A ROUX FORMS AND BECOMES GOLDEN BROWN, KEEP WHISKING
- USING A LADLE TRANSFER ONE SPOONFUL OF BROTH INTO ROUX, WHISK UNTIL SMOOTH
- ONCE COMPLETELY SMOOTH WITHOUT BUMPS, POUR IN CREAM AND WHISK UNTIL COMBINED
- POUR THICK CREAM MIXTURE INTO THE SOUP POT, STIR GENTLY UNTIL COMBINED
- SEASON SOUP WITH S&P IF NEEDED AFTER TASTING, ADD IN DILL AND BRING TO A BOIL
- SERVE WITH SHREDDED PARMESAN AND CRUSTY BREAD IF DESIRED
Much love,
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