Creamy Chicken Noodle Soup

This is a classic soup for cold winter months, or if you are feeling under the weather! It is my absolute favorite soup recipe. Try this creamy chicken noodle soup recipe, which is packed with locally made products and will make even your pickiest eater ask for a second bowl!

Chicken Noodle Soup Ingredients

• 3 tablespoons olive oil, divided
• 2 tablespoons Dan and Debbie’s salted butter
• 1 pound boneless skinless chicken thighs OR 2 ½ cups rotisserie chicken (shredded)
• salt and pepper, to taste
• 1 1/2 cups carrots sliced 1/4-inch thick
• 1 1/2 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, bouillon cubes or better than bouillon
• 1 tablespoon dried parsley
• 1 tsp dried oregano
• 1 tsp dried dried basil
• 1/2 tsp dried thyme
• 1/2 tsp dried sage
• 1/2 tsp ground cumin
• 2 bay leaves
• 2 cups Dan and Debbie’s heavy cream
• 2 tablespoons cornstarch
• 2 cups wide egg noodles, uncooked
• 1/3 cup freshly grated Parmesan cheese

Instructions

• Season chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Once hot, add the chicken and sear until golden, about 2 minutes per side. Remove chicken to a plate but leave the drippings. (If using shredded rotisserie chicken, skip this step.)
• Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in the drippings. Once melted, increase heat to medium-high and add onions, carrots and celery; sauté for 4 minutes scraping up the golden bits on the bottom of the pot.
• Add garlic and sauté for 30 seconds. Sprinkle in the flour then cook, stirring constantly for 2 minutes (it will be thick); donʼt let flour stick to the bottom of the pot or it will burn later. You can add additional oil if needed.
• Add chicken back to the pot along with chicken broth (if using rotisserie chicken, don’t add it yet), bouillon, all seasonings, ½ teaspoon salt, and bay leaves. Cover the soup and bring to a simmer over high heat, then reduce and simmer, covered, for 12-15 minutes or until chicken is tender enough to shred, stirring occasionally so the bottom doesn’t burn and replacing the lid.
• Remove tender chicken to a cutting board and shred when cool enough to handle. Meanwhile, whisk cornstarch with half and half until smooth in a small bowl or liquid measuring cup then stir into the pot. Add the noodles and bring to a boil; simmer until noodles are al dente, approximately 5 minutes (don’t overcook noodles!).
• Reduce heat to low and stir in Parmesan until smooth followed by shredded chicken. Taste and season with additional salt and pepper if desired. Stir in additional broth or half and half if desired for a less “chunky” soup.