Creamy Chicken Noodle Soup 🍲
Summary
I just made the most delicious & fulfilling creamy chicken noodle soup! If you’re feeling under the weather or just want a delicious dish that blows any chicken noodle soup recipe out of the water, here is your recipe. This recipe comes with carrots, celery, garlic, onions, egg noodles, chicken and a delicious creamy stock. This recipe is so easy and it’s all put together in one pot. This recipe is so delicious it was gone in about three hours after I made it. My kids absolutely loved it and I hope y’all love it too! ❤️
This soup is a lot thicker then your average chicken noodle soup which personally I love, It gives it a alfredo type of texture but with delicious chicken stock flavoring as the flavor.
Click the photo for all items from the video! 🍲
👝 How to Store Leftovers
Store in an air-tight safe container for 3-5 days in the fridge.
🤔 Common Questions
Yes, you can use any type.
Yes, but primarily carrots and celery are used.
Creamy Chicken Noodle Soup 🍲
Ingredients
- 2 carrots peeled & chopped
- 2 celery stalks chopped
- 8-10 garlic cloves chopped
- 1 onion chopped
- 4 tbsp butter
- 1/4 cup flour
- 4 cups chicken broth
- 2 cups heavy cream
- 2 cups egg noodles
- 2 packets Sazon con azafran
- 1.5 – 2 lbs chicken breasts
- 2 bay leaves
- 1/4 cup chopped fresh parsley
- 1 tbsp olive oil
- 1-2 tsp crushed red pepper flakes
- Salt & pepper to taste
Instructions
- In a pot, add butter, carrots, onions, celery, salt, pepper, and crushed red pepper flakes. Sauté that for a few minutes. Add in the garlic, olive oil, and sauté that until fragrant. Shake in the flour and continuously move that around for a few minutes.
- Then pour in the chicken broth and whisk that continuously for 3-5 minutes. Bring the pot to a boil, and add in the packets of sazon, the bay leaves, and the chicken breasts. Cover the pot halfway with the lid and let that continue to boil for about 10-15 minutes or until the chicken reaches the internal temperature of 165°F.
- Once the chicken is cooked through, lower the pot to a simmer, remove the chicken, and shred it up. Once its shredded add it back to the pot.
- Add in the heavy cream, bring then pot back to a boil, then lower it to a simmer, and let that simmer for 5-10 minutes to thicken up.
- Then add in salt & pepper (to taste), the chopped parsley, and give that a stir. Bring the pot a boil and add in the egg noodles (let them boil according to the package directions).
Nutrition
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Very flavorful! I squeezed a little fresh lemon juice in my bowl to brighten it up, very good!
So glad you liked it ❤️
This was so good! My boyfriend loved it. Never tried Sazon in a soup. This made the broth really good. Thank you for the recipe
This might’ve been the best soup I’ve ever eaten. I’m obsessed. Will be making again ASAP.
Thank you so much for this review . I appreciate it. =-)
❤️❤️❤️so happy you enjoyed!
Melissa does it matter if you use bone in chicken or boneless chicken breast to add to the soup. The recipe doesn’t specify.
I use boneless chicken breast but you can use either as long as you remember to get the bones out of the broth.
Thank you so much!!!
Awesome Melissa. My entire family loved it. We made crescent rolls and they enjoyed every bit of the soup. It’s a great base for a chowder. Ordered your book this morning. Thank you so much for sharing
My pleasure ❤️❤️❤️❤️
This is the most filling and savory chicken noodle soup I’ve ever had. It’s delicious! Next time I’ll be adding more broth as I didn’t feel like it has enough; it’s not very soupy. Other than that, 10/10!
Thank you so much! I am so happy you enjoyed =-)
Thank youuuuu 🫶🏼
Instead of the Sazon packets- how much would you use if using it out of a bottle? I have a 7 oz bottle of it..
Start with 2 tsp! 🙂 add a lot more if needed
Ty it was amazing!! Tomorrow your pasta Fazul.. ty I enjoy your recipes.
This soup was fantastic! I used low sodium broth but next time I will tey 1/2 water and half broth. I will also wait to add salt until end to tedium sodium! Delicious 🤤