Creamy chicken noodle soup with mini croutons

Creamy Chicken Noodle Soup

Ingredients:

Soup Base:

2 tbsp unsalted butter

1 onion (diced)

3 garlic cloves (minced)

3 celery sticks (diced)

2 medium carrots (peeled, diced)

1/3 cup (45g) flour

4 cups (1 liter) chicken broth

2 cups (500ml) milk

2 tsp chicken bouillon powder

Chicken & Noodles:

2 chicken breasts (or 4 thighs)

2 cups (85g) wide egg noodles (or other pasta)

Seasoning:

1 tsp dried thyme

1/2 tsp dried parsley

Salt and pepper (to taste)

Optional Garnish:

Fresh parsley

Instructions:

1. Cook Base Vegetables:

Melt the butter in a large pot over medium-high heat until it begins to bubble.

Add onion, garlic, celery, and carrots. Sauté for 5 minutes until softened.

2. Make Roux:

Sprinkle flour over vegetables and stir for 2 minutes to cook out raw flour taste.

3. Add Liquids:

Gradually pour in chicken broth while stirring to avoid lumps.

Add the milk, bouillon powder, dried thyme, parsley, salt, and pepper to the pot.

4. Cook Chicken:

Place chicken breasts/thighs in the soup. Simmer on low for 10-12 minutes (longer for thighs).

5. Shred Chicken:

Remove the chicken from the pot, shred it using forks, and then return it to the pot.

6. Cook Noodles:

Add egg noodles and cook for 6-8 minutes or until tender.

7. Adjust Seasoning & Serve:

Taste and adjust seasoning. Serve hot, garnished with parsley if desired.

Notes:

Vegetable Variations: Use any vegetables like zucchini or corn.

Make Ahead: Soup base (minus noodles) can be made a day ahead; add fresh noodles when reheating.

Enjoy your rich, creamy, and comforting chicken noodle soup!