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Creamy Chicken Noodle Soup: The Ultimate Comfort Food Recipe

This creamy chicken noodle soup transforms the classic into a velvety, comforting, and protein-packed bowl ready in just 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Melt butter in a large pot, sauté carrots, celery, onion, garlic, salt, pepper, and red pepper flakes for 4-5 minutes.
  2. Sprinkle flour over vegetables, stirring constantly to form roux. Cook 2-3 minutes until golden.
  3. Gradually whisk in chicken broth, 1 cup at a time. Add Sazon, bay leaves, and chicken breasts.
  4. Bring to boil, reduce heat, and cook 10-15 minutes until chicken reaches 165°F.
  5. Remove chicken, shred with forks, and return to pot.
  6. Reduce heat to medium-low, stir in heavy cream, simmer 5-10 minutes until thickened.
  7. Bring soup back to a boil, add egg noodles, and cook 6-8 minutes until tender.
  8. 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.