Creamy Chicken Noodle Soup
Serves 1
Directions
- 1Melt butter over medium heat in a large Dutch oven.
- 2Add onion, celery, carrots, and sweet potato to the melted butter.
- 3Cook until the vegetables start to soften, about 7-8 minutes.
- 4Stir in minced garlic and garlic & herb seasoning.
- 5Cook for 1-2 minutes until fragrant.
- 6Sprinkle in flour and stir constantly for another 2 minutes to create a light roux.
- 7Gradually pour in the chicken bone broth, whisking to remove any lumps.
- 8Add chicken breasts and bay leaves.
- 9Bring to a gentle boil, then reduce to a simmer and cook for 15 minutes or until chicken is fully cooked.
- 10Remove the chicken, shred it with two forks, and return it to the pot.
- 11Stir in the heavy cream and let the soup simmer until thick and creamy.
- 12Add egg noodles and cook until tender, stirring occasionally so they don’t stick.
- 13Season with salt and pepper to taste.
- 14Sprinkle with fresh parsley and serve warm with crusty bread or crackers.
Ingredients
- 1 stick unsalted butter
- 1 medium onion, finely diced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 small sweet potato, peeled and diced
- 2 garlic cloves, minced
- 1 tablespoon garlic & herb seasoning
- 0.25 cup all-purpose flour
- 6 cups chicken bone broth
- 1.5 pounds boneless chicken breast
- 2 bay leaves
- 2 cups heavy cream
- 2 cups uncooked egg noodles
- to taste Salt and black pepper
- for garnish Fresh parsley, chopped
Equipment
Dutch ovenladleforks
Tips
- As the soup cools, the noodles will absorb more broth. To keep it creamy the next day, just stir in a splash of extra broth or cream before reheating.
- For extra flavor, toss in a handful of shredded cheddar or Parmesan before serving.