This easy Creamy Chicken Noodle Soup skips the roux, cuts the cream, and gets a healthy protein and vitamin boost with the help of puréed cannellini beans. All of the flavor and creaminess, with none of the guilt!
- 2 tablespoons olive oil
- 6 large carrots, diced
- 4 celery stalks, diced
- 4 cloves garlic, minced
- 1/2 large onion, diced
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 2 teaspoons dried thyme
- 1 bay leaf
- 8 cups chicken stock, store-bought or homemade
- 4 bone-in chicken thighs (about 1 1/2 pounds)
- 8 ounces egg noodles
- 2 (14-ounce) cans cannellini beans
- 2 teaspoons apple cider vinegar
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
1 Sauté the vegetables: Heat olive oil in a stock pot or Dutch oven set over medium heat. Add the vegetables, garlic, salt, pepper, thyme, and bay leaf. Stir only 2 or 3 times, then let it sit for 10 minutes, stir the veggies every 1 to 2 minutes for the next 6 minutes until you notice some color developing on the vegetables. You want them to brown a bit, but not too much.
2 Add the stock and cook the chicken: Add the chicken stock, scraping any fond that has developed on the bottom of the pan. Bring to boil, then reduce the heat to medium to a simmer.
If the thighs have skin, remove it and trim them of any excess fat. Add the thighs to the simmering stock and let it cook uncovered for 20 minutes. If any foam forms on the surface, just skim it off.
3 Cool the chicken and cook the noodles: Check the chicken for doneness (160°F). If it isn’t cooked through, cook for an additional 5 minutes.
Use tongs to remove the thighs from the soup, and transfer to a cutting board to cool. Bring the stock up to a boil, add the noodles and cook for 8 minutes or until al dente. Reduce the heat to medium low. Remove the meat from the bones.
4 Make the bean puree: In a medium sized bowl, add the drained beans, 1/2 cup water, and apple cider vinegar. Puree using an immersion blender (or you can do this in a food processor or countertop blender).
5 Finish and serve: Add the meat back to the pot to reheat. Stir in the bean puree, along with 1/2 cup heavy cream and chopped parsley. Taste and add additional salt or vinegar to suit your fancy.