Creamy Chicken Noodle Soup with Spring Vegetables

Name: Creamy Chicken Noodle Soup with Spring Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tablespoons unsalted butter; 1 medium yellow onion, chopped; 2 carrots, peeled and diced; 2 celery stalks, diced; 2 cloves garlic, minced; 6 cups chicken broth; 1 cup cooked chicken, shredded or diced (from 1 boneless, skinless chicken breast, cooked and shredded); 4 ounces egg noodles; 1/2 cup whole milk or light cream; 1/2 cup frozen green peas; 1/4 cup fresh parsley, chopped; 1/2 teaspoon dried thyme; to taste Salt and freshly ground black pepper

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This isn't just any chicken noodle soup; it's an elevated, creamy version infused with the freshness of spring. Lean chicken breast is simmered to tender perfection, then shredded and combined with a rich, velvety broth thickened with a hint of cream. Fresh carrots, celery, and bright green peas add color and essential nutrients, while classic egg noodles make it hearty and satisfying. It's the perfect balance of comfort and seasonal vibrancy.

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Creamy Chicken Noodle Soup with Spring Vegetables

Prep Time15 min

Cook Time40 min

Servings6 servings

DifficultyEasy

Equipment

Large Pot or Dutch OvenCutting Board

Instructions

1
If starting with raw chicken, poach one chicken breast in about 2 cups of the chicken broth until cooked through (about 15-20 minutes). Remove chicken, shred, and set aside. Reserve the broth.
2
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until vegetables begin to soften. Add the minced garlic and dried thyme, and cook for another minute until fragrant.
3
Pour in the 6 cups of chicken broth (including any reserved broth from poaching chicken). Bring the soup to a simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes, allowing the vegetables to become tender.
4
Add the egg noodles to the simmering soup. Cook according to package directions, usually 5-8 minutes, until al dente.
5
Stir in the shredded cooked chicken, milk or light cream, and frozen green peas. Heat gently for 2-3 minutes, just until the soup is heated through and the peas are bright green. Do not boil after adding cream.
6
Season generously with salt and pepper to taste. Stir in the fresh chopped parsley just before serving. Ladle into bowls and enjoy warm.

Nutrition

Calories280 kcal

Protein20g

Fat10g

Carbohydrates

Frequently Asked Questions

Can I use rotisserie chicken for this recipe?

Yes, using a pre-cooked rotisserie chicken is a great time-saver! Just shred about 1 cup of meat and add it to the soup in Step 5 along with the noodles and peas.

How can I make the soup thicker?

If you prefer a thicker soup, you can make a simple roux at the beginning. After sautéing the vegetables, sprinkle 1-2 tablespoons of flour over them and cook for 1 minute before adding the chicken broth. Whisk constantly to prevent lumps.

What kind of noodles are best for chicken noodle soup?

Classic egg noodles are traditional for their texture and ability to soak up broth. However, you can use other small pasta shapes like ditalini, alphabet pasta, or even broken spaghetti. Cook them directly in the soup or separately and add at the end.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.