Classic Creamy Herb Chicken Noodle Soup With a Twist
This classic creamy herb chicken noodle soup is comforting and hearty, featuring tender chicken, a medley of vegetables, and a rich, herby broth with a delightful twist of mushrooms.
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 2 tbsp Olive Oil or Butter
- 1 Yellow Onion, diced medium
- 2 Carrots, peeled and diced
- 2 Celery Stalks, diced
- 2 cloves Garlic, minced
- 6 cups Chicken Broth low sodium preferred
- 2 cups Cooked Chicken, shredded or diced
- 1 cup Egg Noodles medium or wide
- 1/2 cup Heavy Cream
- 2 tbsp All-Purpose Flour
- Salt and Black Pepper to taste
- 1 tsp Dried Thyme
- 1/2 tsp Dried Rosemary
- 1 Bay Leaf
- 1 cup Sliced Mushrooms cremini or white button
- Fresh Parsley, chopped for garnish
Instructions
Instructions
- Heat oil or butter in a large pot, then cook diced onion, carrots, and celery for 5-7 minutes until soft. Add minced garlic and cook for an additional minute until fragrant.
- Sprinkle flour over the vegetables and stir constantly for 1 minute to create a roux.
- Whisk in chicken broth gradually, scraping up any browned bits, and bring to a simmer. Stir in the cooked chicken.
- Add thyme, rosemary, bay leaf, and sliced mushrooms; simmer for 10-15 minutes to blend flavors.
- Add egg noodles and cook according to package directions until al dente, about 7-10 minutes.
- Reduce heat to low, stir in heavy cream, and season with salt and pepper to taste.
- Ladle hot soup into bowls and garnish with fresh parsley.
Notes
For firmer noodles or leftovers, cook noodles separately and add them to individual bowls when serving to prevent them from getting too soft.