Warm up with a creamy take on a classic.
And that delicious chicken broth promises to warm you right up.
With the addition of heavy cream, however, creamy chicken noodle soup takes comfort to an all-new level.
Credit:Victor Protasio; Food Stylist: Rishon Hanners; Prop Stylist: Audrey Davis
But our Test Kitchen pros have really outdone themselves with this Creamy Chicken Noodle Soup.
This thicker, slightly more decadent take on the classic is filling enough to act as a main.
Smoked paprika kicks the spice up a notch.
Make this soup more nutritious by stirring in baby spinach or frozen peas along with the pasta.
Then, once the soup comes off the stove, things start to get interesting.
Ever wondered how to make chicken noodle soup creamy?
Stir in half a cup of heavy cream and a splash of sherry vinegar.
We can’t wait for you to try this instant classic recipe.
Add onion, carrots, celery, and 1/2 teaspoon of the salt.
Cook, stirring occasionally, until softened, about 5 minutes.
Add flour and spices:
Add flour, garlic, and paprika.
Cook, stirring constantly, until mixture is fragrant and flour turns light brown, about 1 minute.
Add stock:
Add stock to flour mixture, and increase heat to high.
Bring to a boil, stirring occasionally.
Cook egg noodles:
Add egg noodles.
Cook, stirring occasionally, until tender and just cooked through, about 10 minutes.
Add chicken and remaining ingredients:
Reduce heat to medium-low.
Cook, stirring constantly, until chicken is heated through, about 1 minute.
Stir in cream, sherry vinegar, and remaining 1 teaspoon salt.
Divide soup evenly among 4 bowls; top with thyme leaves.
