Creamy Chicken Noodle Soup
Cozy Up with Creamy Chicken Noodle Soup: A Flavorful Twist on a Classic
Is there anything more comforting than a warm bowl of chicken noodle soup? This isn’t your grandmother’s recipe (though we love those too!). Our Creamy Chicken Noodle Soup takes the classic comfort food and elevates it with a touch of Asian-inspired richness, thanks to the addition of coconut milk and cream. It’s the perfect dish for a chilly evening, when you’re feeling under the weather, or simply craving something delicious and satisfying.
We’ve taken the traditional flavors and blended them with a creamy coconut base, creating a soup that’s both familiar and exciting. The result? A velvety smooth, deeply flavorful soup that will quickly become a family favorite.
What Makes This Soup Special?
- Creamy Coconut Goodness: Forget heavy cream! Coconut milk and cream add a subtle sweetness and incredible richness without being overpowering.
- Flavorful Base: We build layers of flavor with sautéed onions, carrots, and celery, creating a robust foundation for the soup.
- Tender Chicken: Using boneless, skinless chicken thighs ensures the chicken stays incredibly moist and tender.
- Quick & Easy: While the flavors are complex, this soup comes together in about an hour, making it perfect for busy weeknights.
Frequently Asked Questions
Q: Can I use chicken breast instead of thighs?
A: While you can, chicken thighs are recommended for their juiciness and flavor. Chicken breast tends to dry out during simmering. If using breast, reduce the simmering time.
Q: Can I make this soup ahead of time?
A: Yes! The flavors actually meld together beautifully overnight. Store in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup gluten-free?
A: This recipe as written is not gluten-free due to the egg noodles and flour. To make it gluten-free, substitute gluten-free noodles and a gluten-free all-purpose flour blend.
Q: Can I add vegetables?
A: Absolutely! Feel free to add other vegetables like peas, spinach, or mushrooms. Add them during the last 5-10 minutes of simmering.
Q: What kind of coconut milk should I use?
A: We recommend using full-fat coconut milk for the best flavor and creaminess. The coconut cream adds an extra layer of richness.
Serving Suggestions
Serve this Creamy Chicken Noodle Soup with a side of crusty bread for dipping. A simple green salad also makes a lovely accompaniment. Garnish with extra fresh parsley for a pop of color and freshness.
Get ready to enjoy a bowl of pure comfort! This Creamy Chicken Noodle Soup is sure to warm your heart and soul.
Creamy Chicken Noodle Soup
Ingredients
- 8-10 ounces egg noodles
- 3 tablespoons olive oil
- 1/2 medium yellow onion diced
- 1.5 lb boneless, skinless chicken thighs
- 8 ounces cut and peeled carrots prepackaged
- 6 stalks celery chopped
- 6 stalks green onion chopped
- 3 cloves garlic chopped
- 2 cups low sodium chicken broth
- 4 tablespoons unsalted butter
- 2 cans full fat coconut milk 13.5 fl ounces
- 1 can coconut cream 13.5 fl ounces
- 1/4 cup flour
- 3-4 sprigs fresh parsley
Instructions
- Boil egg noodles according to package directions. Drain and set aside.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onions, carrots, and celery and cook until softened, about 5-7 minutes.
- Add chicken thighs to the pot and cook until browned on all sides.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until chicken is cooked through.
- Remove chicken from the pot and shred or dice. Set aside.
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, creating a roux.
- Slowly whisk in coconut milk and coconut cream until smooth. Bring to a simmer and cook for 5-7 minutes, or until thickened.
- Add shredded chicken and cooked noodles to the sauce. Stir to combine.
- Garnish with fresh parsley and serve hot.
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