Spring isn’t here quite yet. With chilly temperatures, you need a warm and creamy soup to fill your belly. We loved this creamy chicken noodle soup, and I think you’ll love it too.
Here’s what you’ll need:
- chicken breast tenderloins
- egg noodles
- olive oil
- celery
- carrots
- yellow onion
- parsley
- garlic
- chicken broth
- bay leaves
- butter
- flour
- milk
- heavy cream
I suggest doing a few things before you even start this dish. Make sure your chicken is thawed or you use fresh. Make the noodles in boiling water and set those aside. It’s also a good idea to go ahead and chop up all your ingredients — the celery, carrots, onion, and parsley. Once the prep is done, you are ready to start your soup.
Start by sautéing the celery, carrots, and onion in olive oil. Once it’s tender, add in the garlic and sauté another minute. Next, add in the chicken broth, parsley, and bay leaves. Add a pinch of salt and pepper.
Add in the chicken and bring the soup to a boil. Once boiling, reduce the heat to medium, cover, and cook for 10-15 minutes. You want the chicken to be all the way cooked through. Once it’s cooked through, take the chicken out and shred it. Take your bay leaves out at this point too.
In a separate saucepan, melt the butter on medium heat. Once melted, add in the flour, whisking constantly. Cook while stirring for a minute and half. Whisk in the milk slowly until all the lumps are gone. Add in the heavy cream while whisking. Bring the mixture to a boil, stirring the whole time. As it boils, it will become thick. At this point, add the milk mixture to the soup.
Add in the chicken and noodles, and the soup is all done.
- 4-6 chicken breast tenderloins
- 4 cups egg noodles
- 1½ Tbsp olive oil
- 1½ cups yellow onion, chopped
- 1⅓ cups baby carrots, chopped
- 4 stalks celery, chopped
- 3 cloves garlic, minced
- 2 14.5 oz cans low-sodium chicken broth
- 3 Tbs parsley, chopped
- 2 bay leaves
- ¼ cup butter
- ¼ cup + 2 Tbs flour
- 2½ cups milk
- ⅓ cup heavy cream
- Make the noodles in boiling water according to package directions, drain, and set aside
- Chop celery, carrots, onion, and parsley
- Sauté celery, carrots, and onion in olive oil until tender
- Add in garlic and sauté another minute
- Add in chicken broth, parsley, and bay leaves
- Add a pinch of salt and pepper
- Add in the chicken and bring the soup to a boil
- Once boiling, reduce the heat to medium, cover, and cook for 10-15 minutes until chicken is cooked through
- Take the chicken out and shred it
- Take bay leaves out of the soup
- In a separate saucepan, melt the butter on medium heat
- Add in the flour, whisking constantly for 1.5 min
- Whisk in the milk slowly until all the lumps are gone
- Add in the heavy cream while whisking and bring the mixture to a boil, stirring the whole time
- Add milk mixture to soup
- Add in the chicken and noodles
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