Description
A rich, comforting soup with tender chicken, hearty egg noodles, fresh vegetables, and a creamy flavorful broth.
Ingredients
- 2‑3 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 4 celery stalks, diced
- 4 medium carrots, peeled and diced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 8 cloves garlic, minced
- 3 tablespoons minced fresh thyme
- 3 tablespoons minced fresh rosemary
- ⅓ cup all purpose flour
- 8 cups low sodium chicken broth or stock
- 1 pound boneless skinless chicken thighs
- 12 ounces wide egg noodles
- 1 cup heavy cream
- 1 tablespoon lemon zest (optional)
- 3 tablespoons minced fresh dill (optional)
- Garnishes: parsley, rosemary
Instructions
- In a large pot or Dutch oven over medium‑high heat, add the olive oil, onion, celery, carrots, salt, and pepper. Stir and sauté for about 5 minutes until the vegetables soften.
- Add garlic, rosemary, and thyme; sauté for 1‑2 minutes until fragrant. Then stir in the flour and cook for another minute.
- While stirring slowly, pour in the chicken broth, allowing it to be absorbed by the flour; continue until all the broth is added.
- Bring the broth to a simmer and add the chicken thighs. Simmer for 15‑20 minutes until chicken is cooked through (no longer pink in the center, about 165°F / 74°C).
- Remove the chicken, shred it with two forks, and set aside.
- Add in the egg noodles and the shredded chicken; cook for 7‑8 minutes until the noodles are tender.
- Stir in the heavy cream, lemon zest, and dill. Adjust salt and pepper to taste.
- Serve in bowls, garnished with fresh parsley and rosemary if desired.
Notes
- For shorter prep, use shredded rotisserie chicken instead of cooking raw chicken thighs.
- If using dried herbs instead of fresh, use about 1 teaspoon dried for every 1 tablespoon fresh.
- To avoid curdling the cream, lower the heat before adding, or temper the cream by mixing a little hot broth into it first.
- Store in refrigerator for up to 3‑4 days. Freeze the soup base (without noodles) for up to 3 months; add freshly cooked noodles when reheating.
Nutrition
- Serving Size: 1 bowl (approximate)
- Calories: 445 kcal
- Sugar: 4 g
- Sodium: 453 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: —
- Trans Fat: 0.04 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 123 mg
