Creamy Chicken Noodle Soup
A comforting and delicious dish featuring tender chicken, fresh vegetables, and egg noodles in a rich and creamy broth, perfect for chilly days or when feeling under the weather.
Ingredients
Vegetables
- 2 pieces carrots (peeled & chopped)
- 2 stalks celery (chopped)
- 8-10 cloves garlic (chopped)
- 1 piece onion (chopped)
Broth and Cream
- 4 cups chicken broth
- 2 cups heavy cream
Noodles and Chicken
- 2 cups egg noodles
- 1.5-2 lbs chicken breasts Use leftover chicken if available.
Spices and Herbs
- 2 packets Sazon con azafran
- 2 leaves bay leaves
- ¼ cup chopped fresh parsley For garnish and flavor.
- 1-2 tsp crushed red pepper flakes Adjust to taste.
- Salt & pepper To taste.
Cooking Essentials
- 4 tbsp butter
- 1 tbsp olive oil
- ¼ cup flour
Instructions
Preparation
- In a pot, add the butter, carrots, onions, celery, salt, pepper, and crushed red pepper flakes. Sauté for a few minutes until the vegetables start to soften.
- Add in the chopped garlic and olive oil, and sauté until it becomes fragrant.
- Sprinkle in the flour and stir continuously for a few minutes to cook it slightly.
Cooking
- Pour in the chicken broth while whisking to combine everything. Continue to whisk for 3-5 minutes.
- Bring the mixture to a boil. Add the Sazon packets, bay leaves, and chicken breasts. Cover the pot halfway with the lid and let it boil for about 10-15 minutes, or until the chicken reaches an internal temperature of 165°F.
- Once the chicken is cooked, lower the heat to a simmer, remove the chicken, and shred it.
- Return the shredded chicken to the pot and add the heavy cream. Bring it back to a boil, then reduce it to a simmer for 5-10 minutes to thicken.
- Stir in salt and pepper to taste, along with the chopped parsley.
- Bring the pot back to a boil and add in the egg noodles. Let them boil according to the package directions.
Notes
Serve Creamy Chicken Noodle Soup in warm bowls, garnished with extra parsley if desired. It pairs well with crusty bread or a simple salad. Allow leftovers to cool, transfer to an airtight container, and refrigerate for up to 3-4 days, or freeze without noodles.