When autumn leaves fall and the air gets crisp, there’s nothing quite like a warm, comforting bowl of soup to soothe the soul. This Velvety Creamy Chicken and Noodle Soup is absolutely perfect for a family dinner. It’s hearty, wonderfully mellow in flavor, and embodies everything you love about homemade comfort food.
Ingredients:
- Chicken Fillets (Boneless, Skinless): 1.3 lbs (600g)
- Pasta: 3.5 oz (100g) – any small pasta works great: macaroni, penne, bow ties, or whatever you have on hand!
- Olive Oil: 2 tablespoons
- Carrots: 2–3, diced
- Celery Stalks: 2, chopped
- Onion: 1, finely chopped
- Dried Oregano: 1 teaspoon
- Dried Basil: 1 teaspoon
- Dried Thyme: 1 teaspoon
- All-Purpose Flour: 2 tablespoons
- Unsalted Butter: 2 tablespoons
- Chicken Broth: 5 cups (1.2 liters) – store-bought or from a bouillon cube is fine!
- Heavy Cream or Whole Milk: 1.25 cups (300 ml)
- Salt and Pepper: To taste
Preparation:
- Sauté the Veggies: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 4–5 minutes until the onion becomes translucent and the vegetables start to soften.
- Make the Roux: Add the butter to the skillet and let it melt. Once melted, sprinkle the flour over the vegetables. Stir well to combine, cooking for another minute. This creates a roux that will help thicken your soup.
- Simmer the Base: Transfer all the sautéed vegetables and roux mixture to a large pot. Pour in the chicken broth and add the oregano, basil, and thyme. Stir everything thoroughly. Carefully place the whole chicken fillets into the pot. Bring the soup to a boil, then reduce the heat to medium, cover, and let it simmer for 10–15 minutes, or until the chicken is cooked through.
- Shred the Chicken: Carefully remove the cooked chicken fillets from the soup. Using two forks, shred the chicken into bite-sized pieces. Set aside.
- Add Cream & Pasta: Stir the heavy cream or whole milk into the soup. Add your chosen pasta and cook according to package directions until al dente. If the soup thickens too much as the pasta cooks, feel free to add a little more broth or hot water to reach your desired consistency.
- Combine & Serve: Return the shredded chicken to the pot and let the soup simmer for a few more minutes, just to heat the chicken through and allow all the flavors to meld beautifully.
Your Velvety Creamy Chicken and Noodle Soup is ready! Serve it warm, garnished with fresh herbs (like chopped parsley or dill), a sprinkle of grated Parmesan cheese, and a slice of crusty bread for dipping.
Wishing you a delicious and cozy evening!