Description
Experience the ultimate comfort in a bowl with this rich, creamy chicken noodle soup. Featuring golden-seared chicken thighs, tender vegetables, and a silky herb-infused broth, this recipe provides a warm, hearty meal perfect for chilly days. It is simple to prepare, budget-friendly, and tastes even better the next day, making it an ideal choice for effortless weeknight dinners or family gatherings.
Ingredients
3 tablespoons olive oil, divided
2 tablespoons unsalted butter
1 pound boneless skinless chicken thighs
1.5 cups carrots, sliced 1/4-inch thick
1.5 cups celery, sliced 3/8-inch thick
1 onion, diced
4-6 cloves garlic, minced
1/3 cup all-purpose flour
8 cups low sodium chicken broth
1 tablespoon granulated chicken bouillon
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
2 bay leaves
2 cups half and half
2 tablespoons cornstarch
2 cups wide egg noodles, uncooked
1/3 cup freshly grated Parmesan cheese
Salt and pepper to taste
Instructions
Season chicken thighs with salt and pepper.
Heat 2 tablespoons oil in a Dutch oven over medium-high heat and sear chicken for 2 minutes per side; remove and set aside.
Add butter and remaining oil to the pot, then sauté onions, carrots, and celery until softened.
Stir in minced garlic and cook until fragrant.
Sprinkle flour over the vegetables and stir to cook for 1 minute.
Slowly whisk in the chicken broth, bouillon, and all dried herbs and spices.
Return chicken to the pot and simmer until fully cooked; remove chicken, shred, and return to the pot.
Add the egg noodles and cook until tender.
Whisk together half and half with cornstarch and stir into the soup to thicken.
Finish by stirring in Parmesan cheese and adjusting seasoning with salt and pepper.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles may absorb broth, so add a splash of water or broth when reheating. Feel free to substitute half and half with heavy cream for a richer texture.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: American