Introduction

Warm, comforting, and full of flavor, this chicken noodle soup is perfect for chilly days or when you need a soothing meal. Rich with tender chicken, fresh vegetables, and creamy broth, it’s a hearty classic that’s easy to make at home.

Creamy Chicken Noodle Soup with Sazon and Fresh Herbs Recipe - Recipe Image

Ingredients

2 carrots, peeled and chopped
2 celery stalks, chopped
8-10 garlic cloves, chopped
1 onion, chopped
4 tablespoons butter
1/4 cup flour
4 cups chicken broth
2 cups heavy cream
2 cups egg noodles
2 packets Sazon con azafran
1.5 to 2 pounds chicken breasts
2 bay leaves
1/4 cup chopped fresh parsley
1 tablespoon olive oil
1-2 teaspoons crushed red pepper flakes
Salt and pepper to taste

Instructions

Step 1: In a large pot, melt the butter over medium heat. Add the carrots, onions, celery, salt, pepper, and crushed red pepper flakes. Sauté for a few minutes until the vegetables begin to soften. Then add the chopped garlic and olive oil, cooking until fragrant.
Step 2: Sprinkle the flour into the pot and stir continuously for a few minutes to cook the flour without burning it.
Step 3: Gradually pour in the chicken broth while whisking continuously for 3-5 minutes to prevent lumps. Bring the mixture to a boil.
Step 4: Add the packets of Sazon con azafran, bay leaves, and whole chicken breasts to the pot. Cover halfway with a lid and boil for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 5: Reduce heat to a simmer. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
Step 6: Pour in the heavy cream and bring the soup back to a boil. Then lower the heat and let it simmer for 5-10 minutes to thicken slightly.
Step 7: Season with additional salt and pepper to taste, stir in the chopped fresh parsley.
Step 8: Bring the soup back to a boil and add the egg noodles. Cook according to the noodle package instructions until tender.
Step 9: Remove bay leaves before serving. Enjoy your creamy, flavorful chicken noodle soup!

Tips & Variations

For a lighter soup, substitute half of the heavy cream with milk or remove it entirely.
If you can’t find Sazon con azafran, try adding a pinch of turmeric and a little extra garlic powder for color and flavor.
Use leftover cooked chicken to save time—simply add it in during the last few minutes of simmering.
Add fresh lemon juice or a dash of hot sauce for a bright, zesty kick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid curdling the cream. You can also freeze the soup (without noodles) for up to 2 months; add fresh noodles when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark meat chicken instead of breasts?

Yes, dark meat like thighs can be used for a richer flavor and juicier texture. Adjust cooking time to ensure the chicken is thoroughly cooked.

How can I make this soup gluten-free?

Replace the all-purpose flour with a gluten-free flour blend or cornstarch for thickening. Use gluten-free egg noodles or substitute with rice noodles or spiralized vegetables.

Creamy Chicken Noodle Soup with Sazon and Fresh Herbs Recipe

Print Recipe

★★★★★

4.4 from 75 reviews

This comforting Chicken Noodle Soup features tender chicken breasts simmered with sautéed vegetables, aromatic garlic, and a blend of spices, all enriched with heavy cream for a velvety texture. The addition of egg noodles and fresh parsley makes it a hearty, satisfying meal perfect for cozy days.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

Vegetables & Aromatics

2 carrots (peeled & chopped)
2 celery stalks (chopped)
8–10 garlic cloves (chopped)
1 onion (chopped)
1/4 cup chopped fresh parsley

Dairy & Fats

4 tbsp butter
2 cups heavy cream
1 tbsp olive oil

Proteins & Grains

1.5 – 2 lbs chicken breasts
2 cups egg noodles

Pantry & Spices

1/4 cup flour
4 cups chicken broth
2 packets Sazon con azafran
2 bay leaves
1–2 tsp crushed red pepper flakes
Salt & pepper (to taste)

Instructions

Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the peeled and chopped carrots, chopped onions, celery, salt, pepper, and crushed red pepper flakes. Sauté for a few minutes until the vegetables begin to soften.
Add Garlic and Olive Oil: Stir in the chopped garlic and olive oil, continuing to sauté until the garlic becomes fragrant but not browned. This enhances the soup’s aromatic base.
Make Roux: Sprinkle the flour over the sautéed vegetables and stir continuously for a few minutes. This helps thicken the soup later and creates a rich texture.
Add Broth and Simmer: Pour in the chicken broth gradually while whisking to combine smoothly without lumps. Bring the mixture to a boil.
Cook Chicken and Season: Add the two packets of Sazon con azafran, bay leaves, and the chicken breasts to the boiling broth. Partially cover the pot with a lid and let it cook for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Shred Chicken: Remove the chicken breasts from the pot and shred them finely using two forks. Return the shredded chicken back to the pot.
Add Heavy Cream and Thicken: Pour in the heavy cream and bring the soup back to a boil. Then reduce the heat to a simmer and let it cook for 5-10 minutes to thicken slightly and develop the creamy consistency.
Final Seasoning and Herbs: Season the soup to taste with additional salt and pepper if needed. Stir in the chopped fresh parsley and mix well.
Cook Noodles: Bring the soup back to a boil and add the egg noodles. Cook according to the package instructions until tender, typically 7-8 minutes, stirring occasionally to prevent sticking.
Serve: Once the noodles are cooked through, remove the bay leaves, ladle the soup into bowls, and serve hot for a comforting meal.

Notes

You can substitute egg noodles with any other pasta or gluten-free noodles if preferred.
Adjust the amount of crushed red pepper flakes based on desired spice level.
For a dairy-free option, replace heavy cream with coconut milk or a plant-based cream alternative.
Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
Ensure chicken is cooked to 165°F to avoid any risk of undercooking.

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