Creamy Chicken Noodle Soup
This is a warm comfort food for a cold winter day.
Ingredients
¼ cup unsalted butter
1 medium-size yellow onion, finely chopped (about 1 cup)
3 medium carrots, sliced into ½-inch rounds (about ¾ cup)
2 medium celery stalks, chopped (about ½ cup)
1 ½ teaspoons kosher salt, divided
¼ cup all-purpose flour
4 medium garlic cloves, finely chopped (4 tsp.) I used a bit less
¼ teaspoon smoked paprika
6 cups chicken stock
8 ounces old-fashioned wide egg noodles
12 ounces cooked chicken, torn into bite-size pieces (4 cups) I used a rotisserie chicken
½ cup heavy whipping cream
1 tablespoon sherry vinegar
2 teaspoons fresh thyme leaves
Instructions
Melt butter in a large pot over medium-high. Add onion, carrots, celery, and ½ teaspoon of the salt. Cook, stirring occasionally, until softened, about 5 minutes. Add flour, garlic, and paprika. Cook, stirring constantly, until mixture is fragrant and flour turns light brown, about 1 minute.
Add stock to flour mixture, and increase heat to high. Bring to a boil, stirring occasionally. Add egg noodles. Cook, stirring occasionally, until tender and just cooked through, about 10 minutes. Reduce heat to medium-low. Add chicken. Cook, stirring constantly, until chicken is heated through, about 1 minute. Remove from heat. Stir in cream, sherry vinegar, and remaining 1 teaspoon salt. Divide soup evenly among 4 bowls; top with thyme leaves.
Notes
I served this soup with a round of crusty bread and a nice chardonnay. I gave this soup a 9/10 on my cooking scale. Enjoy!