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Looking for the ultimate cozy family meal? This creamy chicken noodle soup is exactly what you need!
Tender, juicy chicken breasts and flavorful vegetables come together in a rich, creamy broth, all topped with a delicious cheesy crumble that takes comfort food to the next level.
It’s a restaurant-quality dish that you can whip up quickly—even on a busy weeknight! Follow this professional chef-approved recipe to get dinner on the table in no time.
Ingredients
- 2 lb chicken breast, cut into 1-inch pieces
- 1 ½ Tbsp kosher salt
- 1 ½ cups cold water
- ¼ cup butter
- 1 large cooking onion, finely diced
- 1 large carrot, finely diced
- 2 ribs celery, finely diced
- ¼ cup flour
- 2-3 bay leaves
- 5-6 sprigs thyme (optional)
- 4 cups good quality chicken stock
- 1 cup panko breadcrumbs
- 3 green onions, chopped
- ½ cup old cheddar cheese, grated
- 2 Tbsp melted butter
- 450g (1 lb) broad egg noodles, cooked
Step-by-Step Instructions
1. Prepare the Chicken
To keep the chicken extra juicy, we’re going to brine it.
Mix 1 ½ Tbsp of kosher salt into 1 ½ cups of cold water until dissolved. Add your chicken pieces and let them brine in the fridge for 45 minutes to 1 hour.
This quick brining step makes a huge difference in flavor and moisture!
Remove the chicken from the brine and pat it dry with paper towels.
Heat a heavy-bottomed frying pan over medium-high heat. Cook the chicken pieces in batches until golden brown (don’t worry about cooking them through—this will happen in the soup).
Pro tip: Deglaze the pan with 1 cup of water or chicken stock to pick up all those delicious browned bits, and add it to your soup later for extra depth of flavor.
2. Make the Base of the Soup
In a large, heavy-bottomed pot, melt ¼ cup of butter over medium heat.
Add the diced onion and a pinch of salt. Cook until soft and translucent, but not browned.
Next, stir in the carrots and celery along with another pinch of salt. Continue to cook, stirring frequently, until the veggies are softened but not browned.
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Sprinkle in ¼ cup of flour over the vegetables, stirring constantly for 1-2 minutes to cook out the starchy raw flour taste.
3. Add the Chicken Stock
Slowly pour in the chicken stock, about ½ to ¾ cup at a time, whisking as you go to avoid lumps. Once all the stock is added, let the soup simmer for 1-2 minutes.
Add the golden brown chicken pieces back into the pot, along with any deglazed stock. Simmer for another 1-2 minutes, or until the chicken is cooked through.
Season the soup with salt and freshly cracked pepper to taste. If you’re using thyme, toss in a few sprigs for extra aroma.
4. Make the Cheesy Crumble
While the soup simmers, prepare the cheesy crumble.
Melt 2 Tbsp of butter and stir in 1 cup of panko breadcrumbs. Once cooled, mix in the grated cheddar cheese and chopped green onion. Set aside.
5. Assemble and Broil
Preheat your broiler.
Ladle the soup into oven-safe bowls (French onion soup bowls work great!) and add a serving of cooked egg noodles to each bowl.
Top each bowl with a generous handful of the cheesy panko crumble.
Broil until the crumble is golden brown and bubbling, about 2-3 minutes. Keep a close eye on it to avoid burning!
Why You’ll Love This Creamy Chicken Soup
- Quick and Easy: With a little prep, this meal comes together in under an hour, perfect for busy weeknights.
- Restaurant Quality at Home: Brining the chicken adds moisture and flavor, while the cheesy panko topping makes this dish feel like something from a professional kitchen.
- Family-Friendly: Kids and adults alike will love the creamy broth and crunchy topping. Plus, it’s a complete meal with protein, veggies, and carbs all in one bowl!
