Creamy Chicken Noodle Soup That Warms Your Soul

Creamy Chicken Noodle Soup is a comforting dish that brings warmth and joy to the table, perfect for any chilly evening.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Soup Base

2 tablespoons Butter Creates a rich and creamy base; use olive oil for a lighter option.
1 tablespoon Olive Oil For sautéing vegetables; can substitute with butter.
1 cup Onion Provides a sweet and savory base; shallots can be used.
3 cloves Garlic Enhances aroma and flavor; fresh minced preferred.
1 cup Carrots Adds sweetness and texture; fresh or frozen.
1 cup Celery Offers a crisp texture; green bell pepper can be used.
1/4 cup Flour Thickens the soup; cornstarch works as gluten-free alternative.

Broth

6 cups Chicken Broth Forms the rich, flavorful base; low-sodium is healthier.
1 packet Sazon con Azafran Adds unique flavor; substitute with all-purpose seasoning.
2 leaves Bay Leaves Contributes earthy undertones; remove before serving.

Creaminess

1 cup Heavy Cream Delivers creaminess; use half-and-half for lower-fat option.

Protein and Noodles

2 cups Chicken Breasts Primary protein source; can use rotisserie chicken.
2 cups Egg Noodles Provides main substance; can swap for other pasta types.

Seasoning and Garnish

to taste Salt & Pepper Essential for seasoning.
to taste Crushed Red Pepper Flakes Adds a little spice.
to taste Fresh Parsley For garnish; can replace with chives or green onions.

Equipment

Large pot

Method

Step-by-Step Instructions

In a large pot, melt butter over medium heat. Add diced carrots, celery, onion, and seasonings. Sauté for about 5 minutes.
Stir in minced garlic and olive oil, cooking for an additional 1-2 minutes until fragrant.
Sprinkle in flour, stirring constantly for about 2-3 minutes until well combined.
Gradually whisk in chicken broth while ensuring there are no lumps. Bring to a gentle boil.
Stir in Sazon con Azafran, bay leaves, and diced chicken. Cover halfway and boil for 10-15 minutes.
Remove the chicken, shred it, and return it to the pot.
Pour in heavy cream, stirring gently and simmering for another 5-10 minutes.
Taste and adjust seasoning, then add egg noodles and cook according to package instructions.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 2000IUVitamin C: 25mgCalcium: 30mgIron: 2mg

Notes

This creamy chicken noodle soup can be stored in the fridge for 3-4 days; reheat thoroughly before serving.

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