Not only is it finally soup season here in Chicago, it’s also cold and flu season. This past week we both had terrible colds and we spent a lot of the weekend indoors, trying our best to feel better. Whenever I was younger, my mom would always make me a big pot of chicken noodle when I was feeling under the weather. I decided to break out the soup pot and give mom’s old recipe a try.
This soup has a few steps, but they’re pretty straight forward and easy to follow. Within 45 minutes, you’ll have yourself a delicious pot of chicken noodle soup that will help cure any sickness! Let’s get started.
Creamy Chicken Noodle Soup
This chicken noodle soup is creamy, full of veggies, and will satisfy every craving!
- 1 cup sliced thin carrots
- 1 cup cubed potatoes
- 1 small onion, chopped
- 6 cups chicken broth
- 1 can peas
- 2 cups egg noodles
- 3 chicken thighs
- 1/2 cup butter
- 1/2 cup whipping cream
- 1/4 cup flour
- 5 cups water
- 1 tsp salt
In a large pot, combine 5 cups of water and 6 cups of chicken broth. Add salt. Bring to a boil and add the chicken thighs. Boil for about 25 minutes.
While the chicken is boiling, in a frying pan, heat 1/4 cup of butter. Add onion, carrots, and potatoes. Let it saute for about 4 minutes and then add it to the soup.
When the chicken thighs are no longer pink in the middle, remove them from the soup and put aside to cool.
Add the noodles to your pot of soup.
In a sauce pan, heat the other 1/4 cup of butter. Add in the flour and whisk until it is a light golden brown. Add 1 cup of broth from your soup and your whipping cream. Continue to whisk until it is mixed well. Add to your soup.
Shred chicken once it is cool enough to handle. Add the the soup.
Simmer until potatoes and noodles are cooked properly. Serve and enjoy!