Creamy Chicken Noodle Soup
A classic recipe for chicken noodle soup with one extra ingredient that makes it rich and creamy.
Servings
Equipment
Ingredients
- 1-2 tablespoons butter or oil
- 2 carrots, large thinly sliced or diced
- 2 ribs celery chopped
- 1 onion, medium-large chopped
- 3 - 4 cloves garlic minced or pressed (or 1 teaspoon garlic powder)
- 8 cups chicken broth two 32-ounce cartons
- 2 chicken breasts, medium-large about 1 ½ - 2 pounds
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 12-ounce can evaporated milk
- 1 handful fresh parsley or 1 tablespoon dried parsley
- 8 ounces noodles, dry
Instructions
- Heat a large stock pot on the stove to medium heat.
- When hot, add butter or oil and swirl to coat bottom of pan.
- Add carrots, celery, and onion and saute, stirring often, until softened, about 3-4 minutes.
- Add garlic and sauté for about 30 seconds, until fragrant.
- Add 8 cups chicken broth, 1 teaspoon basil and 1 teaspoon oregano along with the 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Add parsley only if you are using dried parsley.
- Add chicken breasts to pot, bring soup to a boil and then reduce heat to a simmer.
- Simmer until chicken reaches an internal temperature of 165 degrees, when no pink remains, about 10-15 minutes but timing will vary depending on size and thickness of breasts. Use an instant-read digital thermometer to check temperature.
- Remove chicken to a cutting board.
- Add noodles to pot and simmer until pasta is cooked, about 8 minutes.
- While pasta is cooking, shred chicken and add back into pot.
- When pasta is done, turn off heat, stir in evaporated milk and fresh parsley, and season with additional salt and pepper to taste.
Notes
- To make with pre-cooked chicken: Simply make recipe as stated, and drop in 2-4 cups cooked shredded chicken with broth. (You can really add as much or as little as you like)
- Pressure Cooker instructions: Add onion, carrots, celery, chicken, and seasonings into pressure cooker. Butterfly your chicken if it's extra thick. Add broth. Seal lid and cook on high pressure for 12 minutes.
- If you're pressed for time, you can boil your noodles separately while the pressure cooker cooks, otherwise, when pressure cooker timer goes off, quick release the steam and remove the chicken. Set pressure cooker to saute mode and bring to a simmer, add noodles and shredded chicken and simmer until noodles are cooked. Turn heat off and stir in evaporated milk and fresh parsley. Season with additional salt and pepper to taste.
- Store leftover cooled soup in an airtight container in the fridge and consume within 3-4 days for best results.
- If you plan on having lots of leftovers and don't like your noodles to soak up too much broth, feel free to cook and store your noodles separately, then add them to each serving as needed before reheating.
- For freezing, I like to make the soup up until the step where you add the noodles. Freeze the soup without noodles or evaporated milk. To serve, thaw, bring to a simmer and then add in noodles, and finish with evaporated milk.
Nutrition
Calories: 315kcal, Carbohydrates: 35g, Protein: 24g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 55mg, Sodium: 2054mg, Potassium: 563mg, Fiber: 3g, Sugar: 4g, Vitamin A: 3550IU, Vitamin C: 5mg, Calcium: 51mg, Iron: 1mg
Calories: 315kcal
Cost: $8
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