Indulge in the ultimate comfort food with our creamy chicken noodle soup recipe, elevated to a whole new level with the rich and velvety addition of milk. This soul-warming dish combines tender pieces of succulent chicken, al dente noodles, and a luscious broth, all brought together in perfect harmony by the creamy embrace of milk. With a blend of aromatic herbs and vegetables, this creamy chicken noodle soup is a delightful fusion of classic flavors and creamy goodness that will leave you craving every spoonful. Perfect for chilly evenings or whenever you need a soothing bowl of warmth, this recipe is sure to become a household favorite.
Creamy chicken noodle soup with milk
Creamy chicken noodle soup with milk is a variation of the traditional chicken noodle soup, where milk or a dairy product like cream is added to create a creamy and rich texture. In this recipe, typically, chicken pieces or shredded chicken are simmered in a flavorful broth along with vegetables like carrots, celery, and onions. Noodles are added to make it heartier. The creamy element comes from incorporating milk or cream into the broth, which gives the soup a smooth and velvety consistency. Herbs and seasonings like thyme, bay leaves, salt, and pepper are often used to enhance the flavor. This creamy twist on a classic soup adds a comforting and indulgent dimension to the traditional dish.
Ingredients
- 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 cups (1.9 liters) chicken broth
- 2 cups (475ml) whole milk
- 2 cups (190g) egg noodles
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion, minced garlic, carrots, and celery. Sauté for about 5 minutes or until the vegetables start to soften.
- Sprinkle the flour over the vegetables and stir well to create a roux. Cook for another 2-3 minutes, stirring constantly, to remove the raw flour taste.
- Pour in the chicken broth and add the bay leaves and dried thyme. Bring the mixture to a simmer and add the chicken pieces. Let it simmer for 15-20 minutes or until the chicken is cooked through.
- Stir in the milk and bring the soup back to a gentle simmer. Season with salt and pepper to taste.
- Add the egg noodles and cook according to the package instructions or until they are al dente.
- Once the noodles are cooked, remove the bay leaves, and discard them.
- Serve the creamy chicken noodle soup hot, garnished with fresh parsley.Enjoy your delicious and comforting creamy chicken noodle soup with milk!
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Notes
One important thing to note when making creamy chicken noodle soup with milk is to avoid boiling the soup after adding the milk. Boiling milk can cause it to curdle and result in an undesirable texture and appearance. Instead, maintain a gentle simmer after adding the milk and avoid high heat. This will help you achieve a smooth and creamy consistency without any curdling.
Nutrition
Serving: 75g
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