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


In a large pot, combine broth, water and salt. Bring to a boil, add chicken, then boil uncovered for about 20 minutes.

Meanwhile, in a large pan, heat oil over medium. 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.

Remove chicken, cool, and shred. Return to pot, add pasta, sliced carrots and corn; continue cooking for 15 minutes at a low boil until pasta is cooked.

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. Add 1 cup broth from pot into flour mixture, whisking until well blended, then whisk in heavy cream; transfer mixture to pot and stir. Season with salt to taste, if needed. 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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