Creamy Garlic Chicken Noodle Soup
A velvety garlic and cream broth with shredded chicken, vegetables, and egg noodles.
Equipment
- Large pot
- Whisk
- 2 forks
Ingredients
Main Ingredients
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- 2 medium carrots peeled and chopped
- 2 stalks celery chopped
- 1 medium onion chopped
- 8 cloves garlic chopped
- 1 tsp crushed red pepper flakes adjust to taste
- ¼ tsp salt
- ½ tsp black pepper
- ¼ cup all purpose flour
- 5 cup low sodium chicken broth
- 1 packet sazon seasoning with saffron
- 2 bay leaves
- 2 lb boneless skinless chicken breasts
- 1 ½ cup heavy cream
- 3 cup dry egg noodles about 4 oz
- ¼ cup chopped fresh parsley
Instructions
Cooking
- Sweat the aromatics. Melt the butter with the oil over medium heat and cook the carrots, celery, onion, pepper flakes, salt, and pepper 5 to 7 minutes until soft. Add the garlic. Stir in the garlic and cook 1 minute until fragrant.
- Cook the roux. Stir the flour into the vegetables for 2 minutes.
- Whisk in the broth. Add the broth gradually, whisking 3 to 5 minutes until smooth and lightly thick.
- Simmer the chicken. Add the sazon, bay leaves, and chicken, bring to a boil, then cook partly covered 12 to 15 minutes until it reaches 165 degrees F. Shred the chicken.
- Pour in the cream. Return the chicken to the pot, discard the bay leaves, add the cream, and simmer gently 5 to 8 minutes until slightly thick.
- Boil the noodles. Add the noodles and cook about 8 minutes until tender, then stir in the parsley.
Notes
Substitutions: Use half and half for a lighter soup, or add about 4 cups of cooked shredded chicken with the cream and skip the poaching.
Tips: Keep the soup at a gentle simmer after the cream goes in so it stays smooth.
Storage: Refrigerate 3 to 4 days and reheat gently to 165 degrees F. Freeze the chicken in broth without cream and noodles for up to 3 months.