Indulge in a bowl of pure comfort with this rich and velvety chicken noodle soup. By using a classic roux-based technique, this recipe creates a silky, thick broth that perfectly complements tender shredded chicken and al dente noodles. It is the ideal meal for cold evenings, transforming simple pantry staples into a decadent, restaurant-quality dinner that the whole family will love.
1.5 lbs boneless skinless chicken breast
4 tbsp unsalted butter
1/4 cup all-purpose flour
6 cups low-sodium chicken stock
1 cup heavy cream
8 oz wide egg noodles
2 large carrots, diced
2 stalks celery, sliced thinly
1 medium onion, finely minced
3 cloves garlic, minced
Melt butter in a large heavy-bottomed pot over medium heat.
Add diced onions, carrots, and celery, sautéing until softened.
Stir in minced garlic and cook for 1 minute until fragrant.
Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a roux.
Slowly whisk in the chicken stock, ensuring no lumps form, and bring to a simmer.
Add the egg noodles and cook according to package instructions until al dente.
Stir in the shredded cooked chicken and heavy cream, heating through without boiling.
Serve immediately while warm.
Ensure the chicken is fully cooked before shredding. You can use rotisserie chicken for extra convenience. If you prefer a lighter texture, substitute the heavy cream with half-and-half.
Find it online: https://itisrecipes.com/creamy-chicken-noodle-soup/