Chicken Noodle Soup Recipe
Delight in a rich, creamy broth filled with tender vegetables, seasoned chicken, and perfectly cooked egg noodles. This comforting dish is ideal for cozy nights or family gatherings.
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Servings: 6 people
Ingredients
Soup:
- ½ cup dry white wine optional, see notes
- 1 yellow onion diced
- 2 ribs celery diced
- 1 cup heavy cream
- ¾ cup carrots sliced
- 1 ¼ lb. boneless skinless chicken breasts (see notes)
- ½ chicken bouillon cube
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 3 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 ½ teaspoons Italian seasoning
- 1/3 cup flour
- 5 cups chicken broth
- 2 cups wide homestyle egg noodles uncooked
- 1 bay leaf
- Salt and pepper to taste
Seasonings:
- ¾ teaspoon each: dried basil oregano, parsley, mustard powder
- ¼ teaspoon each: dried thyme paprika, celery salt, pepper
Instructions
- Pat the chicken dry and season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large soup pot over medium-high heat. Sear the chicken for 3-4 minutes per side until lightly golden. Remove and let rest for 10 minutes, then dice or shred using two forks.
- Begin boiling a salted pot of water for the egg noodles as you proceed with the following steps.
- Deglaze the soup pot by adding the white wine over medium heat, scraping the bottom with a silicone spatula to incorporate browned bits. Let it reduce by half, about 4 minutes.
- Add butter to the pot, followed by the diced onion, celery, and sliced carrots. Sauté for 5-6 minutes until softened. Stir in the garlic, soy sauce, hot sauce, and seasoning blend. Mix thoroughly, then sprinkle in the flour, cooking for 2 minutes.
- Gradually pour in the chicken broth, stirring constantly to ensure a smooth mixture. Follow with the heavy cream in the same manner. Add the bouillon cube and bay leaf. Bring the soup to a boil, then reduce to a gentle simmer.
- Return the chicken along with its juices to the pot. Cover partially and simmer gently for 15 minutes, avoiding a full boil to keep the chicken tender.
- Cook the egg noodles in the boiling water according to package instructions. Drain and set aside.
- Remove the bay leaf from the soup. To serve, place noodles in bowls and ladle the soup on top. If no leftovers are expected, stir the noodles directly into the soup pot. Garnish with parsley and serve immediately.
Notes
- Noodles: Always cook noodles separately to prevent them from absorbing too much broth and becoming mushy.
- Chicken: Bone-in chicken breasts or thighs enhance the broth's flavor. Rotisserie or leftover chicken works well in this recipe.
- Wine Substitute: Replace white wine with additional chicken broth if preferred.
- Optional Additions: Mushrooms and peas complement this soup wonderfully.
- Pairings: Serve with biscuits, no-knead bread, or crackers for a hearty meal.