Description
This creamy chicken noodle soup is the ultimate comfort food — warm, rich, and loaded with tender chicken, soft noodles, and hearty vegetables. Perfect for cozy nights, sick days, or whenever you need a soul-soothing meal.
Ingredients
- 2 carrots, peeled & chopped
- 2 celery stalks, chopped
- 8–10 garlic cloves, chopped
- 1 onion, chopped
- 4 tbsp butter
- ¼ cup flour
- 4 cups chicken broth
- 2 cups heavy cream
- 2 cups egg noodles
- 2 packets Sazon con azafran
- 1.5–2 lbs chicken breasts, boneless, skinless
- 2 bay leaves
- ¼ cup chopped fresh parsley
- 1 tbsp olive oil
- 1–2 tsp crushed red pepper flakes (optional)
- Salt & pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add carrots, celery, onion, salt, pepper, and red pepper flakes. Sauté 5 minutes until softened.
- Add garlic and olive oil; cook 1–2 minutes until fragrant.
- Sprinkle flour over vegetables and stir 2–3 minutes to form a roux.
- Gradually whisk in chicken broth, simmer 3–5 minutes until slightly thickened.
- Add Sazon packets, bay leaves, and chicken breasts. Cover halfway, cook 10–15 minutes until chicken reaches 165°F.
- Remove chicken, shred, and return to pot.
- Pour in heavy cream, simmer 5–10 minutes.
- Add egg noodles, cook 6–8 minutes per package directions.
- Stir in parsley, adjust seasoning, and remove bay leaves before serving.
Notes
- Lumpy roux smooths out after adding broth.
- Adjust thickness with extra broth or milk.
- Skip or adjust red pepper flakes for spice preference.
- Pre-cooked or rotisserie chicken can save time.
- Avoid overcooking noodles; they soften quickly.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American