Creamy Chicken Noodle Soup Recipe
This Creamy Chicken Noodle Soup Recipe is a one-pot wonder, packed with veggies, tender chicken, and slurp-able noodles. Thick, hearty, and pure comfort in a bowl!
Servings: 6 servings
Cost: $5.24
Equipment
Ingredients
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter divided
- 1 small yellow onion diced, 1 cup
- 1 large carrot diced, 3/4 cup
- 1 to 2 stalks celery diced, 3/4 cup
- 1 red pepper diced
- 1-1/2 teaspoons finely minced garlic 2 cloves
- 1/3 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper
- 4-1/2 cups chicken broth or stock
- 3 cups milk 1%, 2% or whole; whole will be creamiest and is what I use/recommend
- 6 ounces spaghetti not the whole box
- 1 cup frozen corn
- 1 cup frozen sweet peas
- 1 cup cooked chicken like rotisserie
- fresh thyme and/or 3 tablespoons finely minced fresh parsley
- Hearty buttered bread or dinner rolls, for serving, optional
Instructions
- In a large pot over medium heat, melt 1 tablespoon of the butter and the olive oil. Add the diced onion, carrots, celery, and bell pepper and sauté 7–9 minutes. Add garlic and sauté 30 seconds more.
- Add the seasonings: dried thyme, Italian seasoning, chicken bouillon powder, dried basil, and dried oregano. Season to taste with salt and pepper; I add 1 teaspoon salt and 1/2 teaspoon pepper (adjust depending on saltiness of broth and bouillon powder). Stir seasonings for 30 seconds.
- Move the veggies to the sides of the pot and increase heat to medium-high. Add remaining 4 tablespoons butter and stir until melted. Once melted, sprinkle in the flour. Briskly mix to incorporate the flour, then stir for 1 minute to cook off the raw flour. Pour in 1 cup of chicken broth and whisk until it starts to thicken (about 1 minute); then gradually pour in the remaining broth while mixing constantly. Stir until it thickens (2–3 minutes) and gradually add the milk, 1/2 cup at a time. Slightly reduce the heat, cook stirring constantly, until mixture begins to gently boil and thicken (another 4–6 minutes).
- Once soup is boiling, reduce heat to maintain a gentle simmer. Break the spaghetti in half, then break in half again (4 pieces per spaghetti). Add all the pasta to the soup. Cook, stirring occasionally, for 10 minutes or until spaghetti is al dente. Add in frozen corn, frozen peas, and cooked chicken. Stir to warm through (If the soup has thickened too much for your liking, add some additional chicken broth).
- Remove from heat. Season soup to taste with additional salt and pepper if needed. Add optional parsley and serve. Garnish bowls with fresh thyme and serve with hearty bread if desired.
Video
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The noodles will soak up liquid, so add a splash of broth when reheating. For longer storage, freeze without noodles for up to 3 months, then add fresh-cooked noodles when serving.
Nutrition
Serving: 1serving | Calories: 455kcal | Carbohydrates: 47g | Protein: 23g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 81mg | Sodium: 852mg | Potassium: 534mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3002IU | Vitamin C: 39mg | Calcium: 185mg | Iron: 2mg