Description
This Easy Creamy Chicken Noodle Soup is a comforting homemade soup featuring tender shredded chicken, perfectly cooked pasta, and a rich, creamy broth enhanced with fresh dill and aromatic vegetables. Made with simple ingredients and packed with flavor, this recipe is perfect for cozy meals and serves 8 generously.
Ingredients
Broth and Chicken
- 6 cups chicken broth (low sodium)
- 5 cups water
- Salt to taste (use 1/2 Tbsp initially)
- 3-4 chicken thighs (skinless, bone-in or boneless)
Vegetables and Pasta
- 1 medium onion (finely chopped)
- 3 medium carrots (2 grated, 1 sliced into thin rings or half circles)
- 2 medium celery stalks (finely chopped or thinly sliced)
- 2 cups pasta such as rotini, egg noodles, or your favorite kind
- 1 cup corn (from 15 oz can or preferably 1 cooked corn cob)
Thickener and Cream
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 1/2 cup heavy cream
Seasonings
- 3 Tbsp fresh or frozen dill
- 1 tsp Mrs. Dash or your favorite salt-free seasoning
- Additional salt to taste
- 2 Tbsp olive oil
Instructions
- Simmer Chicken: In a large soup pot, combine 6 cups chicken broth, 5 cups water, and 1/2 tablespoon salt. Bring the mixture to a boil over medium-high heat. Add the chicken thighs and boil uncovered for 20 minutes, skimming off any impurities that rise to the surface. This will create a flavorful base for your soup.
- Sauté Vegetables: Meanwhile, heat 2 tablespoons olive oil in a large pan over medium heat. Add the finely chopped onion and sauté for about 5 minutes until softened. Increase the heat to medium-high and add the grated carrots and chopped celery. Continue sautéing for 5 to 7 minutes, stirring often, until the vegetables are soft and golden. Transfer these aromatic veggies to the soup pot to infuse the broth.
- Shred Chicken: After 20 minutes, remove the chicken thighs from the pot and let them rest until cool enough to handle. Using forks or your hands, shred the chicken, discarding any bones and fat, which should come off easily. Keep the shredded chicken aside while you continue with the soup.
- Add Pasta and Remaining Veggies: Return the shredded chicken to the soup pot along with 2 cups of pasta, the sliced carrots, and the cup of corn. Allow the soup to cook at a low boil for about 15 minutes, or until the pasta reaches your desired tenderness. At this stage, skim off any excess oil from the top of the soup if you prefer a lighter broth.
- Make the Roux and Cream Sauce: In a medium saucepan over medium heat, melt 4 tablespoons of unsalted butter. Whisk in 1/3 cup all-purpose flour and cook constantly for 1 to 2 minutes until the mixture just begins to turn golden. Gradually ladle about 1 cup of hot broth from the soup pot into the roux, whisking continuously until smooth and fully blended. Stir in 1/2 cup heavy cream and then pour this creamy mixture back into the soup pot, stirring well to combine for a rich, velvety texture.
- Season and Finish: Stir in 1 teaspoon Mrs. Dash or your preferred salt-free seasoning, add more salt to taste if needed, and fold in 3 tablespoons of fresh or frozen dill. Bring the soup just back to a boil, then turn off the heat. Your Easy Creamy Chicken Noodle Soup is ready to serve and enjoy hot!
Notes
- Use low sodium chicken broth to control the salt level in your soup.
- If you prefer a lighter soup, you can skim the fat or use boneless chicken thighs.
- Different pasta shapes such as egg noodles or rotini work well; avoid overcooking the pasta to prevent mushiness.
- Fresh dill provides the best flavor, but frozen dill is a good substitute.
- This soup can be stored in the refrigerator for up to 3 days and freezes well for up to 2 months.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free pasta.
