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The Boat Shed Kitchen

Creamy Chicken Noodle Soup

This creamy chicken noodle soup is a warm, comforting bowl of goodness with tender chicken, silky broth, and perfectly cooked egg noodles. Infused with garlic, herbs, and a touch of heat, it’s ideal for chilly days or anytime you crave a hearty homemade soup.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 carrots peeled & chopped
  • 1.5 celery stalks chopped
  • 8 –10 garlic cloves chopped
  • 1 onion chopped
  • 4 tablespoons butter
  • ¼ cup flour
  • 3.5 cups chicken broth
  • 2 cups heavy cream
  • 2.5 cups egg noodles
  • 2 packets Sazon con azafran
  • 1.5 –2 lbs chicken breasts
  • 2 bay leaves
  • ¼ cup chopped fresh parsley
  • 1.25 tablespoon olive oil
  • 1 –2 teaspoons crushed red pepper flakes
  • Salt & pepper to taste

Method
 

  1. In a large pot, melt butter and sauté carrots, celery, onion, salt, pepper, and red pepper flakes for 4–5 minutes.
  2. Stir in garlic and olive oil. Cook 1–2 minutes until fragrant.
  3. Sprinkle in flour, stirring constantly to form a roux. Cook for 2–3 minutes.
  4. Gradually whisk in chicken broth. Bring to a boil.
  5. Add Sazon, bay leaves, and chicken breasts.
  6. Partially cover and boil for 10–15 minutes until chicken is fully cooked.
  7. See full steps with tips & photos → https://theboatshedcafe.com/creamy-chicken-noodle-soup-2/

Notes

  • Sazon con azafran adds a unique depth and color—substitute with a blend of paprika, garlic powder, and turmeric if unavailable.
  • Adjust crushed red pepper flakes based on your heat preference.
  • Use freshly chopped parsley for a fresh finish.