Creamy Chicken Noodle Soup
The coziest chicken noodle soup! It's perfectly creamy without feeling weighed down. Made with rotisserie chicken and all the hearty veggies!
Ingredients
- ¼ cup unsalted butter
- 1 sweet onion, diced
- 3 carrots, peeled and sliced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 2 teaspoons finely chopped fresh thyme leaves
- ¼ cup all-purpose flour
- ¼ cup dry white wine
- 6 cups chicken stock
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 3 cups leftover shredded rotisserie chicken
- 2 cups wide egg noodles
- ½ cup heavy cream
- ½ cup frozen green peas
- 2 tablespoons chopped fresh parsley leaves
Equipment
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the pot.
- Stir in chicken stock and bay leaf; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
- Stir in chicken and pasta, and cook until pasta is tender, about 10-12 minutes.
- Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.
- Serve immediately.
Notes
- Pre-diced mirepoix blend is the best shortcut. Trader Joe's ready-to-use mirepoix is my favorite weeknight hack! With pre-diced onions, carrots and celery, this dinner will come together lightning fast.
- Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle. Substitute additional stock for a non-alcoholic substitute.
- Use good-quality stock. The better quality your stock, the better your chicken noodle soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Repurpose leftover chicken. Don't have any leftover rotisserie chicken on hand? Use any kind of leftover shredded or diced chicken for quick cooking and convenience.
- Egg noodles are preferred. Egg noodles are typically a top choice as they are flat and wide, becoming very tender and fluffy, easily absorbing the broth and soaking in all the flavors.
- Heavy cream will yield ultra-creaminess. Half-and-half (or whole milk) can be substituted, if needed, but heavy cream will yield the ultimate level of creaminess, whereas lower-fat dairy products (half-and-half or milk) will be a little more watery and prone to curdling.
- Plan for leftovers. While the pasta is cooked directly in the soup to absorb all the flavors, cook and store the egg noodles separately if planning for leftovers as the noodles will continue to soak up the broth if stored together.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!