Creamy Chicken Noodle Soup

Featured in the Honolulu Star-Advertiser on April 22, 2020.


Creamy Chicken Noodle Soup

  • 6 cups low-sodium chicken broth
  • 5 cups water
  • 1 1/2 teaspoons salt
  • 4 chicken boneless skinless thighs
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 carrots (2 carrots, grated; 1 carrot, thinly sliced)
  • 2 celery stalks, thinly sliced
  • 2 cups uncooked egg noodles
  • 1 cup fresh corn kernels
  • 4 tablespoons unsalted butter
  • 1/3 cup flour
  • 1/2 cup heavy cream
  • 3 tablespoons fresh dill


  1. In a large pot, combine broth, water and salt.
  2. Bring to a boil, add chicken, then boil uncovered for about 20 minutes.
  3. Meanwhile, in a large pan, heat oil over medium.
  4. Add onions and sauté until softened, about 5 minutes; increase heat to medium-high, add grated carrots and celery and sauté 5 to 7 minutes, stirring, until soft and golden; transfer to pot.
  5. Remove chicken, cool, and shred.
  6. Return to pot, add pasta, sliced carrots and corn; continue cooking for 15 minutes at a low boil until pasta is cooked.
  7. In a medium sauce pan over medium heat, melt butter, whisk in flour and cook, whisking constantly for 1 to 2 minutes or until golden.
  8. Add 1 cup broth from pot into flour mixture, whisking until well blended, then whisk in heavy cream; transfer mixture to pot and stir.
  9. Season with salt to taste, if needed.
  10. Add dill, return to a boil, and turn off heat.

Serves 8.

Approximate Nutrient Analysis per serving:
330 calories, 19 g fat, 8 g saturated fat, 120 mg cholesterol, 600 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g sugar, 19 g protein


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