Description
This Creamy Chicken Noodle Soup is a comforting twist on the traditional favorite, featuring tender chicken, hearty egg noodles, and a velvety rich broth with a hint of smoked paprika and fresh thyme. Perfect for warming up on chilly days, this recipe combines simple ingredients into a luscious, satisfying meal in just 25 minutes.
Ingredients
Vegetables and Seasonings
- 1 medium-size yellow onion, finely chopped (about 1 cup)
- 3 medium carrots, sliced into 1/2-inch rounds (about 3/4 cup)
- 2 medium celery stalks, chopped (about 1/2 cup)
- 4 medium garlic cloves, finely chopped (4 tsp.)
- 1 1/2 tsp. kosher salt, divided
- 1/4 tsp. smoked paprika
- 2 tsp. fresh thyme leaves
Fat and Flour
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
Liquids and Protein
- 6 cups chicken stock
- 12 oz. cooked chicken, torn into bite-size pieces (4 cups)
- 1/2 cup heavy whipping cream
- 1 Tbsp. sherry vinegar
Pasta
- 8 oz. old-fashioned wide egg noodles (such as Mrs. Miller's)
Instructions
- Cook vegetables: Melt butter in a large pot over medium-high heat. Add the chopped onion, sliced carrots, chopped celery, and 1/2 teaspoon of kosher salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add flour and spices: Stir in the all-purpose flour, finely chopped garlic, and smoked paprika. Cook constantly for about 1 minute until the mixture becomes fragrant and the flour turns a light brown color.
- Add stock: Slowly pour in the chicken stock while stirring. Increase the heat to high and bring the mixture to a boil, stirring occasionally to prevent lumps.
- Cook egg noodles: Add the egg noodles to the boiling soup. Cook, stirring occasionally, until the noodles are tender and cooked through, about 10 minutes.
- Add chicken and remaining ingredients: Reduce the heat to medium-low and add the cooked chicken pieces. Stir constantly for about 1 minute until the chicken is heated through. Remove the pot from heat. Stir in the heavy whipping cream, sherry vinegar, and the remaining 1 teaspoon of kosher salt. Ladle the soup into bowls and garnish with fresh thyme leaves.
Notes
- For a lighter version, substitute half-and-half for heavy cream or use a low-fat milk alternative.
- Use leftover cooked chicken or rotisserie chicken to save prep time.
- Egg noodles can be replaced with gluten-free pasta if needed.
- Adjust salt to taste, especially if your chicken stock is already salted.
- For extra flavor, add a bay leaf while simmering the broth and remove before serving.
