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Creamy Chicken Noodle Soup from Scratch – Easy Homemade Recipe

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A rich, velvety chicken noodle soup made from scratch with leeks, carrots, celery, and a creamy broth. This happy accident turned into a crowd-pleasing comfort food that’s perfect for cozy dinners or impressing guests.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 2 large leeks, white and light green parts only, thinly sliced
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 6 cups low-sodium chicken stock
  • 2 cups cooked, shredded chicken (from rotisserie or poached breasts)
  • 2 cups wide egg noodles
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prep the leeks and vegetables: Slice leeks thinly, wash thoroughly in cold water, and lift out. Dice carrots and celery into small, even pieces (about 1/4-inch). Mince garlic and set aside.
  2. Sweat the leeks in butter: Place Dutch oven over medium heat, add butter. Once melted and foaming, add leeks. Cook 5-7 minutes, stirring occasionally, until soft and translucent but not browned.
  3. Add carrots, celery, and garlic: Toss in carrots and celery, cook 4-5 minutes. Add garlic and cook 1 minute until fragrant.
  4. Deglaze with white wine (optional): Pour in wine, scrape up browned bits. Let bubble 2-3 minutes until mostly reduced. If skipping wine, add extra 1/2 cup stock.
  5. Add stock, chicken, and herbs: Pour in chicken stock, add shredded chicken, thyme, and bay leaf. Stir, bring to gentle boil, then reduce heat to low, cover, and simmer 20 minutes.
  6. Cook the egg noodles: Remove lid, add egg noodles. Simmer uncovered 8-10 minutes until tender, stirring occasionally.
  7. Stir in heavy cream: Turn heat to low, slowly pour in cream while stirring. Warm through 2-3 minutes (do not boil). Adjust salt and pepper to taste.
  8. Finish and serve: Remove bay leaf. Ladle into bowls, garnish with parsley. Serve hot with crusty bread or salad.

Notes

For leftovers, cook noodles separately and add to each bowl to prevent mushiness. Freeze soup base without noodles and cream for up to 3 months. Reheat gently to avoid curdling cream.

Nutrition

Keywords: creamy chicken noodle soup, homemade soup, comfort food, chicken soup, leek soup, easy dinner

Find it online: https://willarecipes.com/creamy-chicken-noodle-soup-from-scratch-easy-homemade-recipe/