Step 1: Sauté the Vegetables
Heat Fat: In a large pot or Dutch oven, heat 3 tablespoons of butter, chicken fat, or olive oil over medium heat.
Add Onions and Carrots: Once melted and hot, add the chopped onion and carrots. If using, also add the chopped celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.
Add Garlic: Stir in the minced garlic and sauté for another 1-2 minutes until fragrant, taking care not to let it burn.
Step 2: Prepare the Base
Add Flour: Sprinkle the all-purpose flour over the sautéed vegetables, stirring continuously for about 1-2 minutes to cook off the raw flavor of the flour.
Incorporate Broth: Gradually pour in the 6 cups of chicken stock while stirring to prevent lumps from forming.
Season with Herbs: Add 2 bay leaves and thyme (fresh or dried) to the pot. Bring the mixture to a simmer.
Step 3: Cook the Chicken
Add Chicken Thighs: Carefully place the skinless, boneless chicken thighs into the simmering broth. Ensure they are submerged in the liquid.
Simmer: Reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
Step 4: Shred the Chicken
Remove Chicken: After the chicken is fully cooked, carefully remove the thighs from the pot and set them aside to cool slightly.
Shred Chicken: Once cool enough to handle, shred the chicken into bite-sized pieces using two forks.
Step 5: Add Noodles and Finish the Soup
Add Noodles: In the same pot, bring the soup back to a gentle boil and add the egg noodles or pasta of your choice. Cook according to package instructions until al dente.
Return Chicken: Stir the shredded chicken back into the pot.
Creamy Texture: Add heavy cream gradually, starting with 1/4 cup. Stir until well combined. Adjust the amount of cream based on your preferred richness.
Season to Taste: Add salt, pepper, and optional crushed red chili peppers to taste.
Step 6: Serve
Garnish: Just before serving, stir in the fresh parsley for a burst of flavor and color.
Ladle and Enjoy: Serve the soup hot, with a side of crusty bread or crackers if desired.
Cooking Tips
Chicken Choices: While this recipe uses chicken thighs for their tenderness and flavor, you can also use chicken breasts or even a rotisserie chicken for convenience. Just adjust the cooking time accordingly.
Vegetable Variations: Feel free to add other vegetables like peas, corn, or bell peppers to enhance the nutrition and flavor of your soup.
Pasta Options: If you prefer a different type of pasta, feel free to substitute with your favorites. Just adjust cooking times as needed.
Herbs and Spices: You can experiment with other herbs like rosemary or oregano to customize the flavor profile of your soup.
Storage
Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Freezing: This soup can be frozen for up to 3 months. However, if you anticipate freezing it, consider cooking the noodles separately and adding them just before serving to prevent them from becoming mushy when thawed.
Nutritional Facts (Per Serving, based on 6 servings)
Calories: 340 kcal
Protein: 24g
Fat: 17g
Saturated Fat: 7g
Carbohydrates: 26g
Fiber: 2g
Sugar: 2g
Sodium: 900mg
FAQs
Can I make this soup ahead of time?
Absolutely! You can make the soup ahead of time and store it in the refrigerator. Just add the noodles just before serving to keep them from getting mushy.
Can I substitute the heavy cream?
Yes! You can use half-and-half, whole milk, or even a non-dairy milk alternative. Just keep in mind that it may alter the creaminess slightly.
What if I don’t have fresh thyme?
Dried thyme is a great substitute; just use 1/2 teaspoon instead of fresh. You can also use other herbs such as dill or parsley for a different flavor.
Can I add more vegetables?
Yes, this soup is quite versatile! Feel free to add any of your favorite vegetables, such as spinach, kale, or zucchini, for added nutrition.
Is this soup gluten-free?
To make this soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free pasta.
Conclusion
This Creamy Chicken Noodle Soup is more than just a meal; it’s a hug in a bowl. With its comforting flavors and hearty ingredients, it’s a dish that can bring warmth to your table and satisfaction to your palate. Perfect for chilly nights, family gatherings, or when you’re in need of some home-cooked love, this soup is sure to become a cherished recipe in your collection. Enjoy the process of making it as much as you enjoy the delicious result!
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