Creamy Chicken Noodle Soup with Sazon and Fresh Herbs Recipe
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.
- 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.
Keywords: chicken noodle soup, creamy chicken soup, comforting soup, easy chicken soup recipe, stovetop chicken soup, homemade chicken noodle soup, saffron chicken soup
