I feel like everyone needs a good, homemade chicken noodle soup recipe in their arsenal.
Normally I’d wait till Fall to post a recipe like this, but it’s too good not to share. And it’s pretty easy too, because you’re really just dropping ingredients in the pan at different times.
I don’t know how it is everywhere else in the world, but in the South, the weather is totally unpredictable. One week you’ll be a in a tank top. The next you’ll be in boots and a sweater.
A few weekends ago, it was one of those boots and a sweater weather. Not only was it freezing, but it rained, and rained, then rained some more. And when it wasn’t coming a biblical downpour, it was doing that annoying mist thing. Which is way worse, in my opinion.
That Sunday, I spent most of my time outside in that misty, cold weather. I was NOT prepared for this at all when I packed to visit home for the weekend. Luckily I packed a pair of patchy jeans and my low top Vans on a whim (everything else I had were shorts or sandals). After hours of being bundled up in a blanket and a tall man’s borrowed jacket, I called it quits and went inside to warm up.
The following few days were still cold and rainy, so I decided to make a big pot of soup.
This is basically a classic chicken noodle soup recipe with a few extras: heavy cream, lemon juice and parmesan. I’m telling you, guys. Use these three ingredients in your next batch of chicken soup and you will NEVER turn back. The cream makes the soup…yes, creamier. But it also adds just a little luxuriousness to an average pot of soup. The lemon juice squeezed in at the last second brings that hint of brightness and tang to the chicken noodle soup party and perfectly complements the cream. And when watch the shavings of parmesan fall from the cheese plane, or in my case a vegetable peeler, it’s bliss, guys. Honestly.
You can probably let this soup simmer for hours if you want/need to, but if you do, don’t add the noodles until you’re almost ready to serve. This will prevent them from turning the soup into a pot of mush. Other than this, I feel like it’s a pretty straight forward recipe. I’ll be more than happy to answer any questions you may have. Like, really happy.
So here it is. A recipe for Creamy Chicken Noodle Soup. A simple twist on a classic.
Creamy Chicken Noodle Soup
- 2 tablespoons butter
- 3 carrots, peeled and chopped
- 3 celery ribs, chopped
- 1 large white onion or 2 small, chopped
- 2 cloves garlic, minced
- 2 quarts chicken stock
- 2 cups water
- 1 rotisserie chicken (about 3 cups shredded for me)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 bay leaf
- 3 sprigs thyme
- 2/3 cup heavy cream
- 3 cups noodles, uncooked
- Juice of half a lemon
- In a large pot or Dutch oven, heat butter.
- Add carrots, celery and onions and cook for 7-8 minutes. Add garlic, salt and pepper and cook another 6-7 minutes.
- Add stock, water, chicken, bay leaf, thyme and heavy cream.
- Simmer for about 25-30 minutes, or until you’re almost ready to serve.
- Then add noodles and cook according to the package.
- Add lemon juice and serve immediately.