Creamy Chicken Noodle Soup

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.

	this recipe	typical
liquid	44%	281%
starch add	3%	19%
vegetables and beans	11%	39%
aromatics	2%	22%
fat	1%	1%
salt	0%	0%

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1440 g	6 cups chicken broth (w used low sodium)
1183 g	5 cups water
	Salt to taste
6300 g	3-4 chicken thighs (skinless (bone-in or boneless))
27 g	2 Tbsp olive oil
150 g	1 medium onion (finely chopped)
183 g	3 medium carrots (2 carrots grated, 1 carrot sliced into thin rings or half circles)
80 g	2 medium celery stalks (finely chopped or thinly sliced if you prefer)
210 g	2 cups pasta such as rotini (egg noodles, or your favorite kind)
425 g	1 cup corn (from 15 oz can, or preferably 1 cooked cob)
57 g	4 Tbsp unsalted butter
40 g	1/3 cup all-purpose flour
119 g	1/2 cup heavy cream
19 g	3 Tbsp fresh or frozen dill
6 g	1 tsp Mrs. Dash (or your favorite salt-free seasoning)

Method: 6 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“While I cook a ton, I don't rate a lot of recipes, but it's not every day you win a soup competition with a recipe you've never tried before. This one's a winner. The only difference is I did was I used chicken breasts, threw in a little bit of MSG, a little e” — a cook, 5.0★

“I swear by your recipes and buy your cookbooks, even give them as gifts to my daughter and daughter-in-law. I need your help, before I make this again, can I leave out corn and noodles, add in potatoes and use immersion blender to make a creamed smooth soup f” — a cook, 5.0★