Tasty and comforting, this Lightened Up Creamy Chicken Noodle Soup is easy to make and can be enjoyed without any guilt.
What makes this Lightened Up Creamy Chicken Noodle Soup so special is that it doesn't require cream and it is made with simple, healthy ingredients. The creaminess comes from egg yolks and they also add a special, interesting note to the soup. My family loves this soup and I have no doubt yours will too. I used the same egg yolk mixture to make this Easy Greek Chicken Lemon Soup and it was a huge success.
Chicken Noodle Soup has a special place in my heart and stomach and I cook it quite often during the cold season. Nothing can beat the comforting taste of this creamy goodness.
If you like the broth to be thick, feel free to add about 2 tablespoons of flour and mix it with some broth before adding it to the soup. This will thicken things up. 🙂 I don't do this, because I enjoy the soup just the way it is.
Instead of using store-bought broth, I cook with water and add 2 tablespoons of Vegeta Seasoning. I've been doing so for many years now, and I highly recommend you give it a try. It is a tastier and cheaper option.
To make this Lightened Up Creamy Chicken Noodle Soup you'll need:
- 1 lb. chicken breast, cubed
- 2 celery ribs, diced
- 2 large carrots, diced
- 6 oz. egg noodles (½ pack)
- 12 cups chicken broth (or water + 2 tbsp. of Vegeta Seasoning)
- 4 egg yolks
- 2-3 bay leaves
- ½ tsp dried thyme
1. Place the chicken, celery, carrots and noodles into large stockpot or Dutch Oven.
2. Add the chicken broth (or water with Vegeta Seasoning), bay leaves and thyme. Bring the soup to a boil and cook for about 30-40 minutes on medium heat.
3. Whisk the egg yolks and ladle 1 cup of hot broth into the bowl with the egg yolk mixture and stir a little. Add 1 more cup of hot broth to the bowl and stir again. Pour the egg yolk mixture back into the pot.
4. Stir well to blend. Taste for seasoning.
5. Garnish with fresh thyme or chopped parsley and enjoy!
Lightened Up Creamy Chicken Noodle Soup
Ingredients
- 1 lb chicken breast
- 2 celery ribs, diced
- 2 large carrots, diced
- 6 oz egg noodles
- 12 cups chicken broth (or water with 2 tbsp. of Vegeta Seasoning)
- 4 egg yolks
- 3 bay leaves
- ½ tsp dried thyme
Instructions
- Place the chicken, celery, carrots and noodles into large stockpot or Dutch Oven. Add the chicken broth (or water with Vegeta Seasoning), bay leaves and thyme. Bring the soup to a boil and cook for about 30-40 minutes on medium heat.
- Whisk the egg yolks and ladle 1 cup of hot broth into the bowl with the egg yolk mixture and stir a little. Add 1 more cup of hot broth to the bowl and stir again. Pour the egg yolk mixture back into the pot. Stir well to blend. Taste for seasoning and enjoy!
Notes
Nutrition
Before you go...
Check out these recipes
EASY GREEK CHICKEN LEMON SOUP
POTATO GNOCCHI WITH MUSHROOMS AND FETA
CABBAGE SAUTEED WITH CHICKEN
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Karly says
This looks so simple, clean and totally delicious! Love love love for cool fall nights!
Vicky @ Avocado Pesto says
Such a classic comfort food recipe and full of hearty delicious ingredients. I love that you used egg yolks to thicken up the soup -- I've never thought of that before but will have to try this in my next chicken noodle soup!
Tara says
Such a beautiful comforting bowl of soup! Love the addition of the egg yolks. Perfect for a cool day.
Tania says
Thanks you, Tara!
Stephanie@ApplesforCJ says
I'm definitely a big soup eater come Fall and Winter. Never heard of the egg yolk addition to soup for creaminess. Great pictures and will have to try the egg yolks in soup 🙂
Tania says
I love the flavor and texture egg yolks bring out in this soup. Hope you'll give it a try, Stephanie!
Julie | Bunsen Burner Bakery says
Looks delicious! Perfect winter comfort food.
Tania says
Thanks, Julie!