Description
This creamy chicken noodle soup transforms the classic into a velvety, comforting, and protein-packed bowl ready in just 45 minutes.
Ingredients
Scale
- 2 large chicken breasts (about 1.5 lbs)
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 3 large carrots, diced
- 3 celery stalks, chopped
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 packets Sazon con azafran
- 2 bay leaves
- ¼ cup fresh parsley, chopped
- 8 oz wide egg noodles
- ½ teaspoon crushed red pepper flakes
- Salt and black pepper to taste
Instructions
- Melt butter in a large pot, sauté carrots, celery, onion, garlic, salt, pepper, and red pepper flakes for 4-5 minutes.
- Sprinkle flour over vegetables, stirring constantly to form roux. Cook 2-3 minutes until golden.
- Gradually whisk in chicken broth, 1 cup at a time. Add Sazon, bay leaves, and chicken breasts.
- Bring to boil, reduce heat, and cook 10-15 minutes until chicken reaches 165°F.
- Remove chicken, shred with forks, and return to pot.
- Reduce heat to medium-low, stir in heavy cream, simmer 5-10 minutes until thickened.
- Bring soup back to a boil, add egg noodles, and cook 6-8 minutes until tender.
- Stir in parsley, adjust seasoning, and serve hot.
Notes
For dairy-free, use coconut milk instead of cream. To freeze, store base without noodles for up to 3 months and add pasta when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 5g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg
Keywords: creamy chicken noodle soup, comfort food, chicken soup recipe, hearty soup