Creamy Chicken Noodle Soup Recipe: Velvety and Thick Recipe

Introduction

This creamy chicken noodle soup is a comforting, velvety delight perfect for chilly days. Thickened with a blonde roux and enriched with heavy cream, it offers rich flavors and tender noodles in every spoonful.

Ingredients

• 2 tbsp (28g) unsalted butter
• 1 tbsp (15ml) extra virgin olive oil
• 1 large yellow onion, finely diced (approx. 200g)
• 3 large carrots, peeled and sliced into rounds (approx. 150g)
• 2 stalks celery, sliced (approx. 100g)
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary, crushed
• 1/3 cup (42g) all-purpose flour
• 6 cups (1.4L) chicken bone broth, low sodium
• 1 cup (240ml) heavy cream
• 1 tsp salt
• 1/2 tsp cracked black pepper
• 1/2 tsp turmeric
• 3 cups (450g) rotisserie chicken, shredded and skinless
• 8 oz (225g) wide egg noodles, dried
• 1/4 cup fresh parsley, chopped
• 1 tsp fresh lemon juice

Instructions

1. Step 1: In a 6-quart Dutch oven, melt the butter with olive oil over medium-high heat. Add onions, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften. Add garlic, thyme, and rosemary; cook for 60 seconds until fragrant.
2. Step 2: Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 2 minutes to cook out the raw flour taste and coat the vegetables in the fat emulsion.
3. Step 3: Gradually pour in the chicken bone broth one cup at a time, whisking vigorously after each addition to ensure a smooth, clump-free velouté base. Add salt, black pepper, and turmeric.
4. Step 4: Bring the liquid to a gentle boil, then reduce heat to medium-low. Add the dried wide egg noodles and simmer for 6-8 minutes, or until the noodles are al dente.
5. Step 5: Reduce heat to low. Stir in the shredded rotisserie chicken and heavy cream. Heat through for 2-3 minutes without boiling to prevent curdling. Finish by stirring in fresh parsley and lemon juice.

Tips & Variations

• Use homemade chicken bone broth for deeper flavor or substitute with low-sodium store-bought broth to control salt levels.
• For a dairy-free version, replace heavy cream with coconut cream or a cashew cream alternative.
• Add a pinch of smoked paprika for a subtle smoky note that complements the herbs.
• Fresh herbs like thyme or rosemary can replace dried ones; just use about three times the quantity.
• If you prefer a thinner soup, reduce the amount of flour or increase broth accordingly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cream from separating. The noodles may absorb some liquid over time; add a splash of broth or water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chicken broth instead of bone broth?

Yes, regular chicken broth works well. Bone broth adds extra richness and nutrients but is not essential for a delicious soup.

What can I substitute for wide egg noodles?

You can use other pasta shapes like fettuccine, pappardelle, or even egg noodles of a different size. Just adjust cooking times to ensure noodles stay al dente.

Creamy Chicken Noodle Soup Recipe: Velvety and Thick Recipe

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★★★★★

4.8 from 63 reviews

• Author: anna
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This Creamy Chicken Noodle Soup is a velvety, thick, and comforting dish perfect for any day. It features tender shredded rotisserie chicken, wide egg noodles, and a rich, creamy broth made by building a blonde roux and using low sodium chicken bone broth. Enhanced with aromatic herbs and fresh parsley, this soup balances nourishing flavors with a smooth, creamy texture for a satisfying meal.

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Ingredients

Scale 1x2x3x

Base & Vegetables

• 2 tbsp (28g) unsalted butter
• 1 tbsp (15ml) extra virgin olive oil
• 1 large yellow onion, finely diced (approx. 200g)
• 3 large carrots, peeled and sliced into rounds (approx. 150g)
• 2 stalks celery, sliced (approx. 100g)
• 4 cloves garlic, minced

Herbs & Spices

• 1 tsp dried thyme
• 1/2 tsp dried rosemary, crushed
• 1 tsp salt
• 1/2 tsp cracked black pepper
• 1/2 tsp turmeric

Thickening & Liquids

• 1/3 cup (42g) all-purpose flour
• 6 cups (1.4L) chicken bone broth, low sodium
• 1 cup (240ml) heavy cream

Main Ingredients

• 3 cups (450g) rotisserie chicken, shredded and skinless
• 8 oz (225g) wide egg noodles, dried

Finishing Touches

• 1/4 cup fresh parsley, chopped
• 1 tsp fresh lemon juice

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Instructions

1. Sauté Vegetables: In a 6-quart Dutch oven, melt the butter with olive oil over medium-high heat. Add diced onions, sliced carrots, and celery. Sauté for 5-7 minutes until the vegetables soften. Then add minced garlic, dried thyme, and crushed rosemary; cook for 60 seconds until fragrant.
2. Build the Blonde Roux: Sprinkle the all-purpose flour evenly over the sautéed vegetables. Stir constantly for 2 minutes to cook out the raw flour taste and to coat the vegetables and fat, forming a blonde roux that will thicken the soup.
3. Add Broth and Seasoning: Gradually pour in the low sodium chicken bone broth one cup at a time, whisking vigorously after each addition to ensure a smooth, clump-free velouté base. Stir in salt, cracked black pepper, and turmeric for flavor and color.
4. Cook Noodles: Bring the mixture to a gentle boil, then reduce heat to medium-low. Add the dried wide egg noodles and simmer for 6-8 minutes, until the noodles reach al dente texture.
5. Finish Soup: Reduce heat to low. Stir in the shredded rotisserie chicken and heavy cream. Heat through gently for 2-3 minutes without boiling, to avoid curdling the cream. Finally, stir in freshly chopped parsley and a teaspoon of fresh lemon juice to brighten the flavors before serving.

Notes

• Use low sodium chicken bone broth to control the saltiness and add depth of flavor.
• Do not boil after adding cream to prevent curdling.
• The blonde roux technique thickens the soup gently without lumps.
• Fresh lemon juice adds a bright, balanced acidity to the creamy soup.
• Wide egg noodles are used for their texture, but you can substitute with other broad pasta shapes if preferred.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: creamy chicken noodle soup, chicken noodle soup, comfort soup, homemade chicken soup, creamy soup recipe, rotisserie chicken soup