Description

This creamy chicken noodle soup combines tender shredded chicken, farfalle pasta, and fresh vegetables in a rich, comforting broth made with milk and heavy cream. Enhanced with fresh dill and parsley, it’s a hearty and warming meal perfect for any season.

Ingredients

Scale

Chicken and Seasoning

2 lbs boneless, skinless chicken breasts
1 teaspoon coarse salt
1/2 teaspoon ground black pepper

Vegetables and Aromatics

1 small yellow onion, diced
3 large carrots, peeled and diced
2 celery ribs, diced
4 cloves garlic, minced

Liquids

1/4 cup white wine or white wine vinegar
5 cups chicken broth
2 cups milk (any fat percentage, skim used here)
1/2 cup heavy whipping cream, scalded

Pasta

2 cups farfalle noodles, uncooked

Fats and Flour

1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
2 tablespoons all purpose, unbleached flour

Herbs and Garnish

1 tablespoon fresh dill, minced
Fresh parsley, roughly chopped for garnish
Salt and ground black pepper to taste

Instructions

Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Season both sides liberally with salt and black pepper.
Cook the Chicken: Heat olive oil in a large Dutch oven or stew pot over medium-high heat. Add the chicken breasts and cover with a lid. Cook for 5-7 minutes until the bottom is golden brown. Remove the lid, flip the chicken, and cook for another 5-7 minutes covered until cooked through and the internal temperature reaches 165°F. Remove the chicken, shred with two forks, and set aside.
Deglaze the Pan: Pour half of the white wine into the pot. Scrape the browned bits off the bottom of the pot to incorporate that flavor into the broth.
Sauté Vegetables: Add unsalted butter to the pot and allow it to melt. Stir in diced onion, carrots, and celery. Cook, stirring frequently, until the vegetables soften, about 5-7 minutes.
Add Garlic: Stir in the minced garlic and sauté for 30 seconds to 1 minute until fragrant.
Create the Roux: Sprinkle the flour over the vegetable mixture. Stir constantly, cooking until it turns a golden brown color, about 1-2 minutes, to develop a toasted flavor.
Add Remaining Wine: Pour the remaining white wine into the pot, scraping up any browned bits from the bottom again.
Add Broth and Milk: Pour in the chicken broth and milk. Stir to combine and bring the mixture to a boil. Reduce the heat to a simmer, add the farfalle pasta, cover, and cook for about 20 minutes until the pasta is al dente.
Finish with Cream: Remove the pot from heat once the pasta is cooked. Slowly stir in the scalded heavy cream, making sure the soup remains warm to prevent curdling.
Season and Serve: Stir in fresh dill, parsley, and adjust salt and black pepper to taste. Serve the soup immediately garnished with chopped parsley for freshness.

Notes

Scalding the cream means heating it gently until just below boiling; this prevents curdling when added to the hot soup.
If you prefer a thinner soup, reduce the amount of flour or increase the broth.
Farfalles are used here, but any short pasta shapes like shells or rotini would also work well.
White wine vinegar can replace white wine if you prefer a non-alcoholic option, but use slightly less to avoid excess acidity.
Leftover soup can be refrigerated for up to 3 days and reheated gently to avoid curdling.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 320 kcal
Sugar: 5 g
Sodium: 720 mg
Fat: 9 g
Saturated Fat: 4 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 75 mg

Keywords: creamy chicken noodle soup, chicken noodle soup, farfalle pasta soup, creamy soup recipe, chicken soup with cream, easy chicken soup