Creamy Chicken Noodle Soup

Friends, I have been so out of the loop lately. Mostly because I’ve been sick. 🙁 There’s nothing worse than waking up with a pounding headache, major body aches, and chills. Yep, it’s that time of year. I’m so conflicted because I love the holidays but I hate being sick and once the weather gets cold, it’s inevitable—especially with two little ones. I’m gonna get something.

But when life gives me lemons (a virus), I (or my sweet husband) must make lemonade (a.k.a this Creamy Chicken Noodle Soup). Because when I’m feeling exhausted, I’m freezing, and I can barely get out of bed, nothing sounds better than a bowl of comforting chicken noodle soup.

I’ve had many versions of chicken noodle soup in my day, as I’m sure you have. But nothing hits the spot and soothes a crumby cold or flu better than this chunky, delicious, and hearty Creamy Chicken Noodle Soup. It has all the chicken noodle soup musts: chicken, noodles, celery, onion, peas, and carrots. But it also has a few surprises like fresh herbs, Worcestershire, and half and half that take it from simply satisfying to sublimely scrumptious. It almost makes being sick worthwhile. WHAT?! Yep, believe it, baby. Once you enjoy a warm bowlful (or two) of this delicious soup, you’ll completely understand.

Creamy Chicken Noodle Soup

 

Save Print

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: Erin

Recipe type: Soup

Serves: 6-8 servings

Ingredients

• ½ large onion, chopped
• 1 cup chopped celery
• 3 cups chicken breasts, cubed (about 3 breasts)
• 1 Tbsp olive oil
• 2 tsp minced garlic
• ¼ cup flour
• ½ tsp dried oregano
• ½ tsp fresh or dried thyme
• 1 tsp salt
• ¼ tsp white pepper
• 6 cups chicken broth
• 2 Tbsp Worcestershire sauce
• 1 bay leaf
• 3 cups egg noodles
• 1 cup frozen peas
• 1 cup shredded carrots
• ½ cup half and half
• Fresh dill or thyme, for garnishing

Instructions

1. In a large stockpot over medium-high heat, saute onions, celery, chicken, and garlic in oil until chicken is cooked through, stirring frequently.
2. Stir in the flour, oregano, thyme, salt and pepper until blended. Gradually add broth, Worcestershire, and bay leaf. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
3. Stir in the noodles, peas, and carrots. Simmer for 10 more minutes or until noodles are tender. Stir in the half and half and cook until heated through.
4. Spoon into bowls and sprinkle with fresh thyme and/or dill.

3.5.3208