Creamy Sazon Chicken Noodle Soup Recipe
Introduction
This comforting chicken noodle soup is rich, creamy, and packed with flavor. Made with tender chicken breasts, fresh vegetables, and aromatic spices, it’s perfect for chilly days or when you need a soothing meal.
Ingredients
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 8-10 garlic cloves, chopped
- 1 onion, chopped
- 4 tbsp butter
- 1/4 cup flour
- 4 cups chicken broth
- 2 cups heavy cream
- 2 cups egg noodles
- 2 packets Sazon con azafran
- 1.5 – 2 lbs chicken breasts
- 2 bay leaves
- 1/4 cup chopped fresh parsley
- 1 tbsp olive oil
- 1-2 tsp 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 start to soften. Add the chopped garlic and olive oil, then sauté until fragrant.
- Step 2: Sprinkle in the flour and stir continuously for a few minutes to cook out the raw flavor.
- Step 3: Slowly pour in the chicken broth while whisking to prevent lumps. Continue whisking and bring the mixture to a boil.
- Step 4: Add the packets of sazon, bay leaves, and the chicken breasts to the pot. Cover halfway with a lid and let boil for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Step 5: Once the chicken is cooked through, reduce the heat to a simmer. Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.
- Step 6: Stir in the heavy cream, bring the soup back to a boil, then reduce heat and simmer for 5-10 minutes to thicken slightly.
- Step 7: Season with additional salt and pepper to taste. Add the chopped fresh parsley and stir well.
- Step 8: Bring the pot to a boil once more and add the egg noodles. Cook according to the package instructions until tender. Remove bay leaves before serving.
Tips & Variations
- For extra depth of flavor, use homemade chicken broth or stock instead of store-bought.
- If you prefer a lighter soup, substitute half of the heavy cream with milk or use all chicken broth.
- Feel free to add other vegetables like peas, corn, or spinach for added texture and nutrients.
- Adjust the crushed red pepper flakes to control the heat level according to your preference.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. If the soup thickens too much when refrigerated, add a splash of chicken broth or water while reheating to loosen the consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use leftover cooked chicken instead of raw chicken breasts?
Yes, you can add shredded cooked chicken during the last few minutes of simmering instead of cooking raw chicken in the broth. Adjust cooking times accordingly.
Can I freeze this soup?
This soup freezes well without the egg noodles. Freeze the soup and chicken in portions, then thaw and add fresh noodles when reheating for best texture.
Print
Creamy Sazon Chicken Noodle Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This comforting Chicken Noodle Soup features tender shredded chicken simmered in a rich, creamy broth infused with garlic, vegetables, and aromatic Sazon spice. Made with sautéed carrots, celery, and onions, this hearty homemade soup is perfect for warming up on chilly days.
Ingredients
Vegetables
- 2 carrots (peeled & chopped)
- 2 celery stalks (chopped)
- 8–10 garlic cloves (chopped)
- 1 onion (chopped)
Soup Base & Seasonings
- 4 tbsp butter
- 1/4 cup flour
- 4 cups chicken broth
- 2 packets Sazon con azafran
- 2 bay leaves
- 1 tbsp olive oil
- 1–2 tsp crushed red pepper flakes
- Salt & pepper (to taste)
- 1/4 cup chopped fresh parsley
Protein & Others
- 1.5 – 2 lbs chicken breasts
- 2 cups heavy cream
- 2 cups egg noodles
Instructions
- Sauté Vegetables: In a pot, melt the butter and add the peeled and chopped carrots, chopped onions, celery, salt, pepper, and crushed red pepper flakes. Sauté for a few minutes until the vegetables soften slightly.
- Add Garlic and Flour: Stir in the chopped garlic and olive oil, sauté until fragrant. Sprinkle the flour over the mixture and continuously stir for a few minutes to cook out the raw flour taste.
- Add Broth and Chicken: Pour in the chicken broth gradually while whisking to avoid lumps. Bring the mixture to a boil, then add the packets of Sazon con azafran, bay leaves, and the chicken breasts. Cover the pot halfway and boil for 10-15 minutes until the chicken reaches an internal temperature of 165°F.
- Shred Chicken: Reduce heat to a simmer, remove the chicken breasts, shred them using forks, then return the shredded chicken to the pot.
- Add Cream and Thicken: Stir in the heavy cream, bring the soup back to a boil, then lower to a simmer and let it cook for another 5-10 minutes to thicken the broth.
- Season and Add Parsley: Adjust seasoning with salt and pepper to taste, then stir in the chopped fresh parsley.
- Cook Noodles: Bring the pot to a boil again and add the egg noodles. Cook the noodles according to package instructions until tender. Serve hot.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
- The Sazon con azafran adds a signature flavor and color; if unavailable, substitute with a mix of ground coriander, annatto powder, and garlic powder.
- To make the soup spicier, increase crushed red pepper flakes or add cayenne pepper to taste.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- The egg noodles can be replaced with other pasta types like small shells or elbow macaroni if preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Chicken Noodle Soup, creamy chicken soup, easy chicken soup, homemade chicken noodle soup, comforting soup
