French flavors are renowned for their depth and balance, combining richness and freshness from classic ingredients. On a cold day, you will love a piping-hot bowl of this French-style Chicken Noodle Soup!
This soup is inspired by a French Chicken dish I made several years ago that remains a favorite at my house! All three of my sons love Chicken noodle soup, so I thought I would use some of those flavors in our favorite soup! I have included stovetop directions and Instant Pot directions for this delicious recipe!
You will love this switch-up from classic chicken noodle soup!
Some of the French flavors in this soup include:
Butter adds a luxurious, velvety mouthfeel and richness.
Leeks provide a mild, slightly sweet onion flavor more delicate than regular onions, lending a soft, aromatic base.
Thyme
Dijon mustard brings a tangy, sharp complexity that enhances and cuts through more decadent flavors.
Cream- Cream softens and rounds the dish, adding a smooth, indulgent quality.
Ingredients Needed:
2 tbsp butter
Two leeks, white and light green parts, sliced thinly
Two cloves garlic, minced
One teaspoon of fresh thyme
Two carrots diced
Two celery stalks, diced
3-4 cups of shredded cooked chicken
Six cups chicken broth or chicken stock.
2 tsp Dijon mustard
1/2 cup heavy cream
Salt and black pepper to taste
Garnish: You can garnish with fresh parsley, sauteed shallots, sprigs, fresh tarragon, fresh dill, parsley, or thyme, gruyere cheese, and kalamata olives.
Optional Ingredients: Instead of cooked shredded chicken, you can use bone-in chicken thighs, whole chicken, or chicken breast chunks. You can also add additional vegetables. Green beans, spinach, and kale would taste great with this soup!
You can choose to add some cornstarch or flour if you are looking to thicken the soup.
Equipment
Dutch Oven, Saucepan, or Instant Pot
Soup Spoons and Bowls
Instant Pot Directions:
- Set the Instant Pot to “Sauté” mode and melt the butter. Add the leeks, garlic, carrots, and celery and cook until softened about 3-4 minutes.
- Stir in the chicken, chicken broth, Dijon mustard, and fresh thyme. Secure the lid, ensuring the valve is set to “Sealing.” Cook on Manual/Pressure Cook for 8 minutes.
- While the soup is being pressure cooked, cook egg noodles on the stove. Set aside.
- After the cooking time is up, do a quick release of pressure.
- Add cream. And thicken with flour if you choose. ( optional)
- Serve: Let each person add the amount of noodles they want to their bowl.
Garnish with parsley and serve hot!
Stovetop Directions:
- Melt butter in a large pot over medium-high heat. Add the leeks, carrots, celery, and garlic. Sauté until vegetables are softened, about 5 minutes.
- If using, stir in the chicken, chicken broth, Dijon mustard, and fresh thyme. Bring to a boil, then reduce the heat to low and let it simmer for 20 minutes to develop the flavors.
- Make the egg noodles separately while the soup is simmering on the stove.
- Once the noodles are cooked, stir in the heavy cream and let it simmer for another 2-3 minutes. Taste and season with salt and pepper.
- Add noodles to each soup bowl as you serve. Al dente noodles taste better in this soup. Each person can choose how many noodles they want in their soup. Serve and eat!Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days. I suggest storing the pasta separately. You can also store the soup in the freezer. This French-inspired soup is the ultimate comfort food. It will make you feel like you’re having lunch at a Paris bistro. This meal is gluten-free and very healthy! You can have it with a slice of bread on the side!
If you like this soup, then you should also try:
Instant Pot Italian Pastina Soup
Did you try this French French-inspired chicken noodle soup recipe? I would love to hear how it turned out for you! Please comment below this blog post or tag me on social media and let me know how this chicken soup recipe worked out for you! You can find me on Pinterest, Instagram, Twitter, and Facebook.
