Description
This Creamy Chicken Noodle Soup is a comforting and hearty dish featuring tender, seared chicken thighs simmered with fresh vegetables and egg noodles in a rich, creamy broth. It combines classic flavors with a smooth, velvety texture, perfect for chilly days or anytime you crave a warm, satisfying meal.
Ingredients
Scale
Chicken and Seasoning
- 3 pounds bone-in chicken thighs
- Kosher salt (to taste)
- Black pepper (to taste)
- 1 tablespoon olive oil
Vegetables and Herbs
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 ½ cups carrots, sliced
- 1 ½ cups celery, chopped
- 2 bay leaves
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- ¼ cup fresh parsley, chopped
Liquids and Thickening
- 6 cups chicken broth, divided
- 1 cup whole milk
- 3 tablespoons all-purpose flour
- ½ cup heavy cream
- Juice from ½ a lemon
Pasta
- 2 cups egg noodles
Instructions
- Prepare the chicken: Use paper towels to pat the chicken thighs dry. Season them generously with kosher salt and black pepper to enhance flavor and aid in browning.
- Sear the chicken: Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add chicken thighs skin side down in batches, cooking for 3-4 minutes until the skin is golden brown. Remove the chicken and set aside, keeping the flavorful drippings in the pot.
- Sauté aromatics: Lower the heat to medium, add diced onions to the pot, and cook for 4-5 minutes until tender. Stir in minced garlic and sauté for about 30 seconds until fragrant. Pour in 1 cup of chicken broth to deglaze the pot, scraping up browned bits with a wooden spoon for extra flavor.
- Create the creamy base: In a small bowl, whisk together whole milk and flour until smooth to avoid lumps. Pour this mixture into the pot and stir well. Then add the remaining chicken broth and bring everything to a low boil, allowing the mixture to thicken slightly.
- Simmer the soup: Return the seared chicken thighs to the pot along with sliced carrots, chopped celery, bay leaves, and thyme sprigs. Cover the pot, reduce the heat to a simmer, and cook for 25-30 minutes until the chicken is thoroughly cooked and the vegetables are tender.
- Remove herbs and chicken: Take the chicken out of the pot and place it on a cutting board. Discard the bay leaves and thyme stems from the soup to avoid any bitter flavors.
- Cook the noodles: Add egg noodles to the simmering broth, cover, and cook for 3-4 minutes until they are tender but not mushy. Afterwards, remove the pot from heat.
- Shred chicken: Debone the chicken thighs, discard the skin and bones, and shred the meat into bite-sized pieces. Return the shredded chicken to the pot so it can reheat and combine with the soup.
- Finish the soup: Stir in the heavy cream, chopped parsley, and fresh lemon juice to brighten the dish. Taste the soup and adjust seasoning with salt and pepper as needed for a perfectly balanced flavor.
Notes
- For extra depth, consider using homemade chicken broth.
- To make it lighter, substitute whole milk and heavy cream with low-fat dairy options.
- Use gluten-free flour and noodles to adapt this recipe for gluten intolerance.
- Leftover soup can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
- If you prefer, white meat chicken like breasts can be used instead, but thighs provide more flavor and tenderness.