This Creamy Chicken Noodle Soup has everything you love about traditional chicken noodle soup but the broth is deliciously thick and creamy. It's a wonderfully comforting recipe that's so easy to toss together in one pot.
2boneless skinless chicken breasts(about 1 lb or 450g)
1½cupsuncooked ditalini pasta(or egg noodles or another small pasta shape)
1cuphalf and half or cream
2tablespoonscorn starch
salt and pepper to taste
Instructions
Add oil to a 4 quart dutch oven or soup pot and heat over medium-high heat.
Add carrots, celery and onion and cook, stirring occasionally, until onions are translucent, about 3-4 minutes.
Add salt, garlic, parsley, thyme, and pepper. Cook and stir 1 minute.
Add broth, scraping the bottom of the pot to remove any bits that might be stuck on.
Add the chicken breasts and bring back to a simmer over medium-high heat. Reduce heat to medium, cover, and cook for 10 minutes until chicken is cooked through. Remove chicken breasts to shred.
Stir in pasta, cover and simmer 10 minutes or until al dente.
Whisk together cream and corn starch. When pasta is cooked, stir cream into the soup with shredded chicken and cook a couple of minutes until thickened. Adjust salt and pepper to taste before serving.
Video
Notes
Ingredients and Substitutions:
Vegetables: I recommend keeping the classic mirepoix trio in this recipe (carrots, onion and celery), but feel free to add in whatever you have in the fridge that needs to be cleaned out! Harder vegetables will be added with the carrots, and softer vegetables will be stirred in at the end.
Broth: I always start with low sodium or no salt added salt so I can control the salt content. If you are starting with salted broth, reduce the added salt and add seasoning as needed after cooking.
Chicken: I use boneless, skinless chicken breasts because they are convenient and easy to shred! You can swap for boneless chicken thighs if you prefer dark meat, or use bone-in, skin removed chicken. Keep in mind that bone-in meat will need to be cooked quite a bit longer, so I recommend adding at least 10 minutes to the cook time.
Pasta: Ditalini may not be the most traditional soup noodle but it's one of our favorites! You can sub in any short variety of pasta you like.
Cream: use whichever cream you have on hand -- higher fat will yield a richer flavor.