This delicious Creamy Chicken Noodle Soup is so hearty and comfy.It is loaded with lots of flavors & will become a nice change from the classic ย noodle soup.Creamy Chicken Noodle Soup

Are you a fanatic of chicken soup? Like you canโ€™t help it but always find yourself in the kitchen cooking it often? Or is it your best remedy when you or your loved ones is running a flu? Then, if so, youโ€™re about to learn the best cooking technique that will not only enhance your soupโ€™s taste but will also make it more nutritious. As opposed to your ordinary soup, the creamy chicken noodle soup will completely change your perspective on soup.

Creamy Chicken Noodle Soup

Wondering how you can cook and taste the difference in this soup? Well, for starters, you will need the best of ingredients to prepare it. Worried if youโ€™ll find these ingredients in your nearest farmersโ€™ market? Worry not because luckily, the creamy chicken noodle soup doesnโ€™t need any ingredients out of the ordinary.

Creamy Chicken Noodle Soup

The ingredients that are mandatory for the tastiest soup full of nutrients will include one chopped yellow onion, a fewย fresh minced garlic cloves, carrots, fresh chopped parsley, and half a cup of green peas. Additionally, you will need chicken fillet, one crushed chicken bullion cube, chicken broth, dry fenugreek, as well as asparagus. To top up all these great ingredients, you should add some egg noodles, ย milk, all-purpose flour, olive oil, ย half cream, and salt to taste.

Creamy Chicken Noodle SoupNow that you have gathered all the ingredients, letโ€™s get cooking our creamy chicken noodle soup, shall we?

Creamy Chicken Noodle Soup

HOW TO MAKE CREAMY CHICKEN NOODLE SOUP

5 from 1 vote

BEST CREAMY CHICKEN NOODLE SOUP

By: Chefjar
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Ingredients 

  • โœ”Fresh chicken fillet, diced-800 gm
  • โœ”Onion, finely chopped- 1
  • โœ”Olive oil- 3-4 tbsp
  • โœ”Frozen veggies, carrots, asparagus, green peas, corn- 1 cup
  • โœ”Dry Fenugreek leaves- 1 tsp
  • โœ”Chicken broth- 3 cups
  • โœ”Milk- 3 cups
  • โœ”Half cream- 1 1/2 cup
  • โœ”Egg noodles- 100 gm
  • โœ”All purpose flour/ corn starch- 1/3 cup+ 1/3 cup chicken stock/milk
  • โœ”Fresh parsley, finely chopped- 1/3 cup

Instructions 

  • In a large saucepan heat some olive oil. Fry the onion until browned but not burned. Add chicken and cook until golden color over medium heat ( 10-15 minutes).
  • Add the veggies and cook another 7-10 minutes.
  • Pour in the broth, milk and half cream; increase heat and bring to a boil.
  • In a small cup combine the all purpose flour with 1/3 cup chicken broth/ milk. Make sure the flour is completely dissolved.
  • Pour in the flour mixture; bring to a boil and allow to cook 5 minutes.
  • Add egg noodles, the dry Fenugreek leaves and cook another 2-3 minutes.
  • Adjust salt and black pepper.
  • Garnish with parsley.
  • Serve hot.

Notes

Soup is too thick
โœŽ Add more half cream or broth until you get the desired consistency.
Soup is not thick
โœŽIn a cup mix 2 tbsp cornstarch/all purpose with 2 tbsp of broth/ half cream. Pour the mixture into the soup and allow to boil.
For Gluten Free soup use cornstarch instead of all purpose flour.

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Creamy Chicken Noddle Soup

Viola! Creamy Chicken Noodle Soup!

Now serve it warm to your friends and family, and experience the most delicious and tasty soup you have never had before. Enjoy!!!!

Chefjar

Hello there!

Iโ€™m Tatianaโ€”your go-to gal for easy, tasty meals that wonโ€™t leave you crying over a sink full of dishes.
Letโ€™s cook, laugh, and keep it real in the kitchenโ€”aprons optional!

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1 Comment

  1. Lucy says:

    5 stars
    A Great recipe, thanks for sharing, Tati!