Creamy chicken noodle soup with mini croutons
A silky smooth chicken noodle soup enriched with a homemade roux, tender egg noodles and crispy mini croutons.
Ingredients
olive oil
onion
celery
carrots
garlic
dried thyme
plain flour
chicken stock
bay leaf
milk
egg noodles
cooked chicken
salt and pepper
Instructions
- Heat oil in a large saucepan over medium heat. Add onion, celery and carrots; sauté 3–4 minutes until vegetables soften and edges turn golden.
- Stir in garlic and thyme; cook 30 seconds until fragrant.
- Add flour to the pan; whisk continuously for 1 minute to form a pale roux.
- Slowly whisk in chicken stock until smooth. Add bay leaf, bring to a gentle simmer and cook 5 minutes to thicken.
- Pour in milk and add egg noodles; simmer 6 minutes until noodles are tender.
- Fold in shredded chicken and heat through for 2 minutes. Season with salt and pepper, discard bay leaf, then ladle into bowls.
Notes
Through multiple tests I found sweeping the vegetables directly into the oil unlocked more sweetness.
Using low-sodium stock gives precise control over seasoning while the roux guarantees a lump-free creamy broth.
Cool soup before refrigerating; store up to 3 days or freeze up to 3 months. Reheat gently to 165 °F to avoid curdling.
Nutrition
Serving: 350gCalories: 320kcalCarbohydrates: 18g
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