Who doesnt love a warm chicken noodle soup on a blustery winter day? And its made even better when you add in a bit of cream and blended carrots for the perfect velvety texture with a hint of sweetness. This Creamy Chicken Noodle Soup tastes like you spent all day on it without that kind of effort!
I like to make soups like this in my Dutch Oven. You can cook it all at once, which means you dont lose any of the flavors and they just build on each other. You also get nice even heating with a cast iron Dutch oven. All that said, you can surely use any larger stock pot.
Substitutes and Variations:
I like to use the Country style egg noodles. These are a little thicker than most egg noodles so you get a little more texture. They are also sometimes called “Amish style” or handmade egg noodles. All that said, you can use the typical egg noodles as well. I like the ground chicken in this but if prefer a shredded chicken, you could use a rotisserie chicken or pan fry some chicken breasts and shred them.
Suggestions for Sides:
I always like a soup and salad combo. This one calls for a classic green garden salad. Spring mix topped with some carrots, cucumber, red onion, tomato and croutons.
Tools that may make this recipe easier:
Other than the Dutch oven, a good whisk to mix the seasonings and cornstarch together before adding is a must. This insures you do not get those icky clumps of gummy cornstarch if its not properly mixed in.
Now Let’s Get Cookin’!
Creamy Chicken Noodle Soup
Equipment
Ingredients
- 2 tbsp Oil
- 2 lb Ground Chicken
- 2 tsp Salt
- 2 tsp Black Pepper
- 1 tsp Garlic Powder
- 3 tbsp Butter
- 1 cup Carrot grated
- 1 cup White onion chopped
- 1 cup Celery chopped
- 2 cloves Garlic minced
- 2 tbsp Cornstarch
- 4 cups Chicken Broth
- 1 tsp Paprika
- 1 tsp Tarragon
- 1 cup Milk
- 1 cup Heavy Cream
- 1 lb Country Style Egg Noodles
Instructions
- Add oil and ground chicken to dutch oven over medium high heat. Sprinkle with one teaspoon each of salt, pepper and garlic powder. Cook and crumble until no longer pink, then push the cooked ground chicken to one side of the pot.
- Add butter to pan. Once melted add vegetables and saute for 5 minutes.
- Whisk together corn starch, remaining salt and pepper, paprika, tarragon and chicken broth, then add to pan. Continue stirring as you add milk. Then bring just to a bubble then reduce heat to medium. Cover and let simmer for 20 minutes.
- Add in cream and egg noddles. Replace lid and let simmer another 10 minutes.
- Once the noodles are tender but not mushy, serve soup with a sprinkle of parsley if desired.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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This looks so amazing!!