My Favorite Creamy Chicken Noodle Soup for Cold Weather

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by heating a large, heavy-bottomed pot (enameled cast iron soup pot) over medium heat.

Add 1/3 cup of salted butter to the pot and let it melt.

Once the butter is melted, add 1 cup of diced yellow onion, 2 cups of sliced carrots, and 2 cups of sliced celery to the pot. Stir to coat the vegetables in butter.

Cook the vegetables until they are nice and soft.

Add 1 tablespoon of minced garlic to the pot and cook until fragrant, about 30 seconds, stirring continuously to avoid burning.

Sprinkle 3 tablespoons of all-purpose flour over the vegetables, along with 1 teaspoon of salt, 3/4 teaspoon of ground black pepper, 1/2 teaspoon of paprika, 1/2 teaspoon of dried thyme, and 1/2 teaspoon of dried parsley. Stir to combine and cook for another 30 seconds.

Slowly drizzle in 6 cups of chicken broth while scraping the bottom of the pot to incorporate browned bits.

Add 1.5 pounds of chicken (cut into pieces) to the pot, ensuring it is submerged in the broth. Bring the pot to a boil.

Once boiling, cover the pot with a lid, reduce the heat, and cook until the chicken is cooked through (about 15-20 minutes).

Remove the chicken from the pot to shred it, then return the shredded chicken to the pot and stir.

Add 8 ounces of egg noodles to the pot, ensuring they are submerged. Cook according to package instructions (usually 8-10 minutes).

Once the noodles are cooked, reduce the heat to low and add 1/2 cup of heavy cream. Stir to combine and check if more broth is needed.

Taste the soup and adjust seasoning with salt and pepper as necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens