Creamy Chicken Noodle Soup | Tender egg noodles and wholesome chicken combined with carrots and corn in a rich and flavorful cream soup.
The end of Daylight Savings time…. Ugh. I hates it. The fact that the sun has already set and it is legitimately dark outside by the time I get off of work now is just depressing. And it makes me tired all the time. I can barely stand it.
On top of that, Charlie (our dog) decided to wake us up at 4:15 this morning by puking in our bed. And notice that I didn’t say ON our bed. He puked IN our bed. As in, he was cuddled up with Peter under the covers (he won’t cuddle with me because I always get too warm and shoo him away) and then he stood up (while still under the covers) and yakked all over our sheets. At 4AM. Ugh.
To say that I’m a little sleepy today would be an understatement. Peter joked that Charlie is just trying to get us prepared for parenthood. I did not appreciate the joke.
The only positive side about the end of Daylight Savings time is that it means that the weather is turning colder, which means that soup is finally back in season! I adore soup year-round, but usually take a break from making it from late-summer to early-fall, since that’s when it finally gets hot here in Wisconsin.
I was craving soup like crazy last week, and all I could think about was how much I wanted to make chicken noodle soup. But I wasn’t in the mood for a traditional broth-based chicken noodle soup. I was in the mood for something cream-based.
I have no idea why, but creamy soups have always seemed more comforting to me than broth-based soups. Call me crazy, but it’s just how I feel. And I was in the mood for some comfort food.
I ended up adapting the recipe I use for creamy chicken and wild rice soup, and I could not have been more delighted by the results.
This soup is deliciously rich and filled to the brim with all the things you come to expect with chicken noodle soup: chicken (duh), egg noodles (double duh), and carrots. You could probably add some chopped celery too if you were so inclined, but since I absolutely LOATHE celery, you won’t find any in my soup. Instead, I add corn, because who doesn’t love corn?
Needless to say, this soup satisfied my soup craving for at least a little while, although I’ve been fantasizing about making it again since the second I finished the leftovers.
Creamy Chicken Noodle Soup
Servings: 7 (1-cup servings)
- 6 cups chicken stock
- 2 cups water
- 1 lb boneless, skinless chicken, trimmed of fat
- 2 large carrots, cut into medallions (about 1 cup)
- 12 oz dry extra wide egg noodles
- 1/2 cup (1 stick) butter
- 1/2 cup flour
- 2 cups milk
- 1 (8.5 oz) can whole kernel corn, drained
- 2 tsp salt
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp dried rosemary
- In a large stock pot, bring chicken stock & water to a boil over high heat. Add chicken and carrots and boil until chicken is cooked through and a meat thermometer reads 165 when stuck into the thickest part of the breast. Remove chicken from the pot to a plate to cool, then dice.
- Reduce heat to medium-high and add egg noodles. Continue to cook, stirring occasionally.
- In a small saucepan over medium heat, melt the butter. Whisk in the flour a spoonful at a time to make a roux (paste). Once flour is completely absorbed, slowly whisk in the milk, a little at a time. Whisk continuously until mixture is smooth and creamy. Remove from heat.
- Once egg noodles are cooked al dente, stir in cream mixture. Add diced chicken back to the pot, then the corn. Stir in salt, garlic powder, oregano, black pepper, red pepper flakes, and rosemary.