Creamy Chicken Noodle Soup
A heartwarming and creamy chicken noodle soup that's quick, budget-friendly, and loved by the whole family.
Ingredients
Vegetables
- 2 pieces carrots (peeled & chopped)
- 2 pieces celery stalks (chopped)
- 8-10 cloves garlic (chopped)
- 1 piece onion (chopped)
Base Ingredients
- 4 tbsp butter
- 1/4 cup flour For thickening the soup
- 4 cups chicken broth
- 2 cups heavy cream Can be substituted with half-and-half or evaporated milk
Main Ingredients
- 2 cups egg noodles Adjust cooking time according to package
- 1.5-2 lbs chicken breasts Cook until internal temperature reaches 165°F
- 2 packets Sazon con azafran Can be swapped for another seasoning mix
- 2 pieces bay leaves
- 1/4 cup chopped fresh parsley For garnish and flavor
- 1 tbsp olive oil
- 1-2 tsp crushed red pepper flakes Adjust for desired spice level
- Salt & pepper To taste
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add in the chopped carrots, celery, onion, salt, pepper, and crushed red pepper flakes. Sauté for about 5 minutes until they begin to soften.
- Mix in the garlic and olive oil, sautéing until fragrant (about 1-2 more minutes).
- Sprinkle in the flour and stir for a few minutes to create a roux.
Cooking
- Gradually pour in the chicken broth while whisking continuously for 3-5 minutes to prevent lumps.
- Bring the mixture to a boil and stir in the Sazon, bay leaves, and chicken breasts.
- Cover the pot halfway and let it boil for 10-15 minutes, ensuring the chicken reaches an internal temperature of 165°F.
- Once cooked, lower the heat to a simmer. Remove the chicken, shred it, and return it to the pot.
- Add in the heavy cream, then bring back to a boil. Lower the heat and let simmer for 5-10 minutes to thicken.
- Finally, season with salt and pepper to taste. Stir in the chopped parsley, then add the egg noodles. Boil according to the package directions.
Notes
Leftover creamy chicken noodle soup can be stored in an airtight container in the fridge for up to 3-4 days, or frozen for 2-3 months. Reheat until piping hot (165°F) before serving.