The Best Creamy Chicken Noodle Soup
A rich and creamy chicken noodle soup, thickened with sourdough discard or a classic roux for the ultimate cozy comfort food.
Ingredients
- 2 carrots chopped
- 2 celery ribs chopped
- ½ onion chopped
- ½ leek chopped (light green and white parts only)
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 tbsp butter
- ⅓ cup sourdough starter or substitute with a roux – see below
- 4 cups chicken stock 1 box
- 2 cups water
- 1-1.5 cups small pasta mini farfalle or any small pasta
- 1-1.5 cups shredded cooked chicken
- ¾ cup heavy cream
- Salt & black pepper to taste
- Fresh dill chopped (for garnish)
Sourdough Discard Alternative (Roux):
- 2 tbsp butter
- 2 tbsp flour
Instructions
- Chop the carrots, celery, onion, leek, and garlic.
- In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped carrots, celery, onion, and leek, stirring occasionally for 3-4 minutes until softened. Add the minced garlic and stir for another minute until fragrant.
- If using sourdough discard, add it now and stir for 2 minutes until fully incorporated. If using a roux, melt 2 tbsp butter, whisk in 2 tbsp flour, and cook for 1-2 minutes before proceeding.
- Pour in the chicken stock and water, stirring well. Bring to a gentle boil, then reduce the heat to low and partially cover the pot. Let the soup simmer for 10 minutes to develop flavour.
- Increase the heat to medium and add the small pasta, stirring occasionally. Cook until the pasta is tender, following package instructions for timing. Stir in the shredded cooked chicken and let it warm through for 1 minute.
- Turn off the heat and stir in the heavy cream for a rich, velvety texture. Season with salt and black pepper to taste.
- Garnish with freshly chopped dill and serve warm. Pair with sourdough bread!