Creamy Chicken Noodle Soup

Updated at: Thu, 17 Aug 2023 05:30:57 GMT

Step 1

Season chicken with half a teaspoon of salt and half a teaspoon of pepper. Heat 2 tablespoons oil over medium heat in a large pot. Once hot, add the chicken and sear until golden about two minutes per side. Remove chicken and put aside, but leave the drippings in the pot

Step 2

Melt 2 tablespoons of butter with 1 tablespoon olive oil, over medium heat in the leftover drippings. Once melted, increase heat to medium high and add onions, carrots, and celery. Sauté for four minutes, scraping up the golden bed at the bottom of the pot.

Step 3

Add garlic and sauté for 30 seconds. Sprinkle in the flour, then cook, stirring constantly for two minutes. Don’t let the flour stick to the bottom of the pan or it will burn later. you can add additional oil if needed.

Step 4

Add chicken back to the pot along with the chicken broth, bouillon, all seasonings, half a teaspoon of salt and Bay leaves. Cover the soup and bring to a simmer over high heat then reduce it and simmer covered for 12 to 14 minutes or until chicken is tender enough to shred string occasionally so the bottom doesn’t burn.

Step 5

Remove the tender chicken to a cutting board and shred when cool enough to handle. Whisk cornstarch with half-and-half until smooth, in a bowl and stir into the pot. Add the noodles and bring to a boil. Simmer until the noodles are al dente; approximately five minutes.

Step 6

Reduce heat to low and stir in Parmesan cheese until smooth, followed by the 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.

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Makes leftovers