Creamy Chicken Noodle Soup with Turkey Bacon for Cozy Nights
This creamy chicken noodle soup is rich with flavors, featuring tender chicken, vegetables, and turkey bacon, perfect for cozy nights.
Equipment
- Dutch oven
Ingredients
Base
- 3 tablespoons olive oil divided
- 2 tablespoons unsalted butter
- 1 pound boneless skinless chicken thighs or 2 ½ cups rotisserie chicken
- to taste salt
- to taste pepper
- 1.5 cups carrots sliced ¼-inch thick
- 1.5 cups celery sliced ⅜-inch thick
- 1 large onion diced
- 4-6 cloves garlic minced
- ⅓ cup all-purpose flour
- 8 cups low sodium chicken broth
- 1 tablespoon granulated chicken bouillon or cubes
- 1 tablespoon dried parsley or 3 TBS fresh
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon ground cumin
- pinch - ¼ teaspoon red pepper flakes
- 2 pieces bay leaves
- 2 cups half and half or evaporated milk + ½ TBS cornstarch
- 2 tablespoons cornstarch
- 2 cups wide egg noodles uncooked
- ⅓ cup freshly grated Parmesan cheese
Instructions
Preparation
- Season chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Once hot, add the chicken and sear until golden, about 2 minutes per side. Remove chicken to a plate but leave the drippings.
- Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in the drippings. Once melted, increase heat to medium-high and add onions, carrots, and celery; sauté for 4 minutes scraping up the golden bits on the bottom of the pot.
- Add garlic and sauté for 30 seconds. Sprinkle in the flour then cook, stirring constantly for 2 minutes (it will be thick); don’t let flour stick to the bottom of the pot or it will burn later.
- Add chicken back to the pot along with chicken broth, bouillon, all seasonings, ½ teaspoon salt, and bay leaves. Cover the soup and bring to a simmer over high heat, then reduce and simmer, covered, for 12-15 minutes or until chicken is tender enough to shred.
- Remove tender chicken to a cutting board and shred when cool enough to handle. Whisk cornstarch with half and half until smooth then stir into the pot. Add the noodles and bring to a boil; simmer until noodles are al dente, approximately 5 minutes.
- Reduce heat to low and stir in Parmesan until smooth followed by shredded chicken. Taste and season with additional salt and pepper if desired.
Notes
For a less chunky soup, stir in additional broth or half and half if desired.
Nutrition
Serving: 1cupCalories: 350kcalCarbohydrates: 28gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 450IUVitamin C: 10mgCalcium: 150mgIron: 2mg
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