- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
You can make my family’s favorite creamy chicken noodle soup from scratch in under 45 minutes! Some creamy chicken soups are so thick that they remind me of pudding. If that’s the soup you are after, we must agree to disagree. We thicken the broth with butter and flour for this creamy soup until it’s silky and slightly thicker than plain broth. Then, to add richness, we use cream to finish the soup.
Ingredient:
- 1 pound (450g) skinless, boneless chicken thighs
- 3 tablespoons (42g) butter, chicken fat, or olive oil
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 ribs celery, chopped (optional)
- Heaped tablespoon minced garlic (4 cloves)
- 3 tablespoons all-purpose flour
- 2 bay leaves
- 3 sprigs fresh thyme or use 1/2 teaspoon dried thyme
- 6 cups chicken stock, try homemade stock
- 5 ounces egg noodles
- Salt and pepper, to taste
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup (60ml) heavy cream, plus more as needed
- Pinch or two crushed red chili peppers, optional for heat
