Creamy Chicken Noodle Soup with Spinach and Thyme
A creamy chicken noodle soup with a butter and flour base, heavy cream, egg noodles, chicken, vegetables, and fresh spinach.
Ingredients
Main Ingredients
- 4 tbsp unsalted butter
- 1 medium onion diced
- 2 large carrots sliced
- 2 stalks celery sliced
- ⅓ cup all-purpose flour
- 6 cup chicken broth low sodium works well
- 1 tsp dried thyme
- ½ tsp poultry seasoning
- 8 oz wide egg noodles
- 2 cup cooked chicken shredded or diced; leftover rotisserie chicken works
- 1 cup heavy cream
- 2 cup fresh spinach
- ½ tsp salt plus black pepper to taste
Instructions
Cooking
- Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery and cook 5 to 7 minutes, until softened.
- Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes.
- Gradually pour in the broth while whisking. Stir in the thyme and poultry seasoning and bring to a gentle boil.
- Add the egg noodles and simmer 7 to 9 minutes, until tender.
- Lower the heat and stir in the chicken and cream. Heat through for about 2 minutes, then stir in the spinach until wilted.
- Season with salt and pepper and serve hot.
Notes
Nutrition values are an estimate per serving. Refrigerate leftovers within 2 hours and eat within 2 days. The soup thickens as it sits; add a splash of broth or milk when reheating.