Homemade Creamy Chicken Noodle Soup - The Rising Spoon

Tuesday, December 20, 2016

Homemade Creamy Chicken Noodle Soup

Yum
An Easy Homemade Creamy Chicken Noodle Soup made on the stovetop using simple ingredients in about 90 minutes. This recipe uses a whole cooked chicken, as well as fresh veggies & herbs, all of which add a ton of extra flavor to the soup. It's creamy, thick & hearty--perfect for any time you're craving comfort food or need a hot meal to warm your belly. 

Homemade Creamy Chicken Noodle Soup
(Just to let you know, today's post is sponsored by the kind folks at Reames®.)

I've been obsessed with creamy soups lately. It all started a few weeks ago when the temperatures dipped into the 40s, which put me into full on hibernate-and-eat-all-the-warm-things mode. The sky was gray aaaaaaaall day long and despite having cranked up the heat, I just couldn't keep warm. My body started craving comfort food, so I knew soup was in order. 

After browsing Pinterest for awhile, I settled on a homemade Zuppa Toscana (potato & sausage) soup. I then asked my real life friends on Facebook if they had any favorite ways to fix it, got some really helpful responses, and ran to the store to grab the rest of the ingredients. I made it later that night and it turned out ahhhh-mazing. Creamy, savory, and totally comforting. We ate the leftovers for dinner the next night, and then two days later I fixed it AGAIN!


How to Make Homemade Creamy Chicken Noodle SoupOnce we polished off the rest of the second batch, I started dreaming about a creamy chicken soup recipe. I wanted it to be thick & hearty (so my beau wouldn't accuse it of being a "soggy stew" as he so fondly likes to call brothy soups) and have lots of flavor.

That last part is super important! 

Why? Growing up, traditional chicken noodle soup was my least favorite soup. Probably because my family almost always served it to me out of that little red can (ack...not real food) when I was sick. And the few times I actually ate the real kind with thick, chunky noodles (ordered from a deli or restaurant), I always found it bland and boring.

Can you relate?

Thankfully I'm an adult now so I can experiment in the kitchen until I find a chicken soup recipe that lights up my taste buds and sings to my soul. Which is exactly how this creamy chicken noodle soup was created.

How to Make Creamy Chicken Noodle Soup
The Inspiration/Creative Process For This Creamy Soup 

Pot Pie Flavors

At first, I thought about doing a chicken pot pie soup by riffing off my cast-iron chicken pot pie recipe with puff pastry crust but didn't want to use potatoes since I'd already had my fill in the sausage soup. SO, I settled on doing a creamy chicken noodle soup with similar pot pie flavors (heavy cream, carrots, celery, butter & thyme) sans the taters. 

But I was still left with the problem of how to make the base of the chicken soup taste amazing without using bouillon. I didn't want to start the stock from scratch with fresh chicken, which is how most homemade chicken soups are made. 

This process takes 3+ hours and still doesn't ensure the tastiest of soups, in my opinion. Plus, I like to cook my homemade stocks for 8+ hours, if possible, for maximum flavor + nutrition.

Homemade Creamy Chicken Noodle Soup Recipe
The Secret Sauce To an Extra Flavorful Chicken Soup 
That's when I serendipitously stumbled on this chicken soup while surfing Pinterest on my phone. It calls for adding a whole rotisserie chicken to chicken stock. What a frigging brilliant technique

This creates double the chicken flavor because the bones + cooked meat + seasonings on the outside of the chicken already have a TON of flavor, which then gets absorbed by the broth while it simmers. I ended up using a whole smoked chicken instead, but a regular rotisserie chicken works perfectly fine.

Homemade Creamy Chicken Noodle Soup Recipe on the stovetopIntegral Creamy Chicken Noodle Soup Seasonings To Make It Pop

Next, I consulted some other creamy chicken noodle soup recipes to make sure I wasn't leaving out any integral seasonings (by using my typical chicken pot pie flavors) and was inspired by this chicken noodle soup recipe (which has a bazillion positive ratings) to add fresh parsley and lemon juice to the soup + grated Parmesan cheese for serving. It actually calls for sherry, but I figured I could substitute lemon juice instead. :)

I also added turmeric powder to the finished soup for a pop of color, along with a hefty bit of cracked black pepper, which makes all the goodness in turmeric easier to absorb by your body. If you don't have any on hand, just skip it. But I totally recommend you try it!

Homemade Creamy Chicken Noodle Soup
Using The Easiest & Best Noodles

By now, all I had to do was figure out the noodles part. However, since I have zip-a-dee-doo-dah experience with making homemade noodles, I had to find the best ready-made noodles available. Regular ol' dried noodles just weren't going to cut it.

Enter Reames® Frozen Egg Noodles. It's not often that I recommend using the store-bought stuff over a homemade version, but this is one of those times. These little gems are made with only three simple ingredients--flour, water, and eggs. That's it!

Homemade Creamy Chicken Noodle Soup Recipe with Reames Frozen Egg NoodlesThey start out as humble strips of dough but after about 20 minutes in boiling water (or simmering soup), they turn into thick & hearty noodles that will fool almost any eater into thinking you made them from scratch as a special treat. ;) These are the best noodles to use if you want to kick your soup up a notch without doing any extra work!

Thankfully, Reames® has been around quite awhile, so you should have no problem finding their noodles in the freezer aisle of your local grocery store (I used the homestyle egg noodles in the blue bag). 

If you want to grab some to make this recipe (or another one of your favorite recipes with noodles), make sure to click here first to print off a Reames® coupon you can use in-store.

This Creamy Chicken Noodle Soup is Homemade Goodness

I want to be upfront: this isn't the quickest recipe on the block. There are times for throwing together a quick 15-30 minute meal and there are times for lovingly preparing a meal that will take you to your happy place. This qualifies as the latter. 

But it's EASY and oh so worth your time. Trust me, it'll pay off come meal time when your loved ones are smitten with you for creating the "best chicken noodle soup ever"! 

I was initially apprehensive serving it to my soup-hating beau, but he happily ate a bowl, called it "pasta soup", and went back for seconds. Win win win. 

If you can't tell already, this soup is the epitome of comfort food. 

It starts with a savory broth enhanced with the flavors of a whole rotisserie chicken, onion, celery, carrot, and dried thyme, which is then further amazified (I just made up that word) by pouring in delicious heavy cream thickened with a roux of flour + butter. 

Next, you stir in tender shredded chicken, thick & hearty Reames® noodles (cooked separately), ground turmeric, black pepper, chopped fresh parsley & thyme, and juice from a lemon (to help brighten all the flavors). 

After a few minutes, you ladle it into a bowl, top it with parmesan cheese, begin spooning it into your mouth, make some "mmmmmm" noises, and then go to your blissful place. 

That pretty much sums it up. 

Unless you want to make your meal EVEN MORE AWESOME. 

Recipe For The Coziest Night In Ever 

While the soup is warm on the stovetop... 
  1. fix a cozy beverage (hot cocoa, hot tea, or wine comes to mind)
  2. change into sweats or pajama pants + a big ol' hoodie & snowflake slippers (ahem)
  3. grab a big bowl for yourself
  4. curl up in the comfiest chair you own with a good book 
  5. also bring along a homemade flourless peanut butter cookie for dessert 


Because you have ALL the bases covered. Right?

Homemade Creamy Chicken Noodle Soup
Something Extra Special: $50 Visa Gift Card Giveaway

Okay...are you ready for the soup recipe? We're almost there, but don't forget to stop at the bottom and enter my giveaway for a chance to win a $50 Visa Gift Card! Because I love you. ;)

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yield: 6 servingsprint recipe

Homemade Creamy Chicken Noodle Soup

prep time: 30 MINScook time: 1 hourtotal time: 1 hours and 30 mins

INGREDIENTS:

  • 2-3 teaspoons of cooking oil
  • 2 cups of onion, diced (about 1 large)
  • 2 cups of carrots, thinly sliced (4 medium carrots)
  • 2 cups of celery, diced (5-6 stalks)
  • 1 whole chicken, pre-cooked (rotisserie or smoked)
  • 4 cloves of garlic, minced
  • 1 bay leaf
  • 1/2 teaspoon of dried thyme
  • 6 cups of chicken stock (homemade or store-bought)
  • 1 package of Reames® Frozen Egg Noodles (12 oz), cooked separately
  • 1/4 cup of flour*
  • 4 tablespoons of butter*
  • 1 cup of heavy whipping cream
  • 1 lemon, juiced
  • 1 teaspoon of turmeric powder
  • 2 tablespoon of fresh parsley, chopped
  • 1 1/2 teaspoon of fresh thyme, chopped
  • Sea salt, to taste
  • Black pepper, to taste
  • Parmesan cheese, to taste (optional)
  • *Note: If you don't want the soup thick, omit the flour + butter step (to make the roux) and just pour the heavy cream directly into the soup.
Recommended Equipment
  • stockpot (I used my enameled cast-iron French oven)
  • skillet
  • cutting board
  • knife
  • peeler
  • grater (for the cheese, if using)

INSTRUCTIONS:

  1. Peel and dice the onion, peel and slice the carrots into thin rounds, and then dice the celery. Reserve any veggie scraps from making homemade stock later. Place a stockpot over medium heat, add the cooking oil, let it warm for a minute, then add the onion, carrot & celery. Season with salt + pepper and cook, stirring occasionally, for 10 minutes. This is called "sweating" the veggies, which will draw out more flavor.
  2. Meanwhile, start heating up a separate pot of water (or stock) for the noodles. Peel and mince the garlic. Remove the breast meat from the chicken and place in the fridge (we're adding it back in at the end). Add the garlic, dried thyme, and bay leaf. Cook for 2 minutes, stirring occasionally, take the whole chicken and set it in the pot. Pour in the chicken stock, bring to a simmer, reduce heat and cook for 30 minutes (covered or uncovered).
  3. Around the time that you stick the chicken in the pot (or whenever the water starts boiling), go ahead and cook the noodles according to the packaged instructions (I cooked mine for about 23 minutes since I like them a little softer), then drain and set aside.
  4. Chop the parsley and thyme and juice the lemon, then set those aside. After the chicken's been in there for 30 minutes or so, carefully remove the whole chicken with tongs. Using a slotted spoon or another utensil, thoroughly check the broth for any bones, cartilage, or skin that might have fallen off, and remove any you find. Set the chicken aside to cool for a few minutes before taking off all the meat and shredding it into bite-sized pieces.
  5. In a skillet over medium heat, add the butter. Once melted, slowly add the flour a little at a time, whisking/stirring constantly to incorporate it into the fat. Once that's all in, keep whisking and let it cook for 2 minutes, then slowly pour in the heavy cream a little at a time, while again whisking constantly, until everything is smooth.
  6. Using a ladle, slowly stir in about 1-1/2 cups of broth from the soup, until the roux is quite thin. This will help to prevent it from clumping when we add it to the soup. Pour the mixture from the skillet into the stockpot and stir well until fully incorporated (there shouldn't be any lumps).
  7. Add the shredded chicken and cooked noodles, followed by the lemon juice, turmeric powder, parsley, thyme, and black pepper. Stir well and taste the soup. Add more salt, pepper, thyme, or parsley to suit your taste. The soup will thicken as it sits, so serve immediately to keep it a bit thinner or wait 15-20 minutes for a thicker soup. Top with Parmesan cheese and extra fresh parsley, thyme & black pepper, and serve with toasted buttered bread, if desired.
  8. The soup will thicken up considerably by the next day as the noodles absorb the liquid so you may need to add a bit of extra stock when reheating the leftovers (we didn't need any).
Created using The Recipes Generator


Notes & Tips
  • If you have leftover bone-in cooked chicken at home, you can totally use that instead of going out and getting a whole rotisserie chicken. The key is that it's cooked and already well-seasoned so that flavor transfers to the stock. 


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GOOD LUCK! And if you have any questions, please leave a comment below or email me at elainanewton [at] therisingspoon [dot] com.



This is a sponsored conversation written by me on behalf of Reames®. In return for my time and creative effort, I'm being compensated financially for this post. Thank you for allowing me to keep creating great content by supporting partnerships with brands I collaborate with on The Rising Spoon. As always, the opinions expressed here are 100% my own.


P.S. Keep Reading! More Posts From The Rising Spoon:

An Easy Homemade Creamy Chicken Noodle Soup made on the stovetop using simple ingredients in about 90 minutes. This recipe uses a whole cooked chicken, as well as fresh veggies & herbs, all of which add a ton of extra flavor to the soup. It's creamy, thick & hearty--perfect for any time you're craving comfort food or need a hot meal to warm your belly.

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Elaina Newton is the creator, writer, and foodie behind the blog, The Rising Spoon. She's a self-taught cook and passionate about spreading basic cooking skills and information about real foods. She loves reading fiction, crafting, video games, dark roast coffee, cats, and rainy days. Connect with her on Pinterest, Facebook, Instagram, and Twitter.

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