Creamy Chicken Noodle Soup

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Creamy Chicken Noodle Soup is brimming with veggies, chicken, and noodles! This one pot soup is thick, hearty, creamy, and completely slurp-able.

Course Dinner, Main Course, Soup

Cuisine American

Keyword Creamy Chicken Noodle Soup

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings servings

Calories 378kcal

Cost $5.24

Ingredients

1 tablespoon olive oil
5 tablespoons unsalted butter, divided
1 small yellow onion, diced (1 cup; 140g)
1 large carrot, diced (3/4 cup; 95g)
1-2 stalks celery, diced (3/4 cup; 80g)
1 red pepper, diced
1 and 1/2 teaspoons finely minced garlic (~2 cloves)
1/3 cup (40g) white all-purpose flour
1 teaspoon EACH: dried thyme, Italian seasoning, chicken bouillon powder
1/2 teaspoon EACH: dried basil, dried oregano
Fine sea salt and freshly cracked pepper
4 and 1/2 cups (970g) chicken broth (or stock)
3 cups (715g) milk (1%, 2% or whole; whole will be creamiest and what I use/recommend)
6 ounces (170g) spaghetti
1 cup (148g) frozen corn
1 cup (143g) frozen sweet peas
1 cup (135g) rotisserie chicken
Optional: fresh thyme and/or 3 tablespoons finely minced fresh parsley. Serve with some crusty bread or dinner rolls!

Instructions

VEGGIES: In a large pot over medium heat, melt 1 tablespoon of the butter and 1 tablespoon olive oil. Add the diced onion, carrots, celery, and bell pepper and sauté 7-9 minutes. Add garlic and sauté 30 seconds more.
SEASONINGS: 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.
THICKEN: Move the veggies to the sides of the pot. Increase the heat to medium high. Add the remaining 4 tablespoon butter to the pot and stir until melted. Once melted, sprinkle in the flour. Briskly mix to incorporate the flour and then stir for 1 minute to cook off the raw flavor of the flour. Pour in 1 cup of chicken broth and whisk until it starts to thicken (~1 minute); then gradually pour in the remaining broth while mixing constantly. Stir until it thickens (~2-3 minutes) and then gradually add in 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).
PASTA: Once soup is boiling, reduce the heat to maintain a gentle simmer. Break the spaghetti in half and then break noodles in half again (so noodles are in 4 smaller pieces). Add all the noodles to the soup. Cook, stirring occasionally for 10 minutes or until noodles are al dente. Add in the frozen corn, frozen peas, and rotisserie chicken. Stir to warm through (If the soup has thickened too much for your liking, add in some additional chicken broth).
SERVE: Remove from heat. Season soup to taste with additional salt and pepper if needed. Add in optional parsley. Serve. Garnish bowls with fresh thyme and serve with crusty bread if desired.

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