Creamy Chicken Noodle Soup
This Creamy Chicken Noodle Soup is a comforting upgrade to the classic favorite, featuring tender chicken, hearty vegetables, and egg noodles in a silky, herb-infused cream broth. Rich yet balanced, it’s the ultimate cozy bowl for busy weeknights or when comfort food is a must.
Servings: 6 bowls
Calories: 390kcal
Cost: 14
Equipment
- Large pot or Dutch oven
- wooden spoon
- knife and cutting board
Ingredients
- 1.5 lb boneless chicken breasts or thighs
- 8 cups chicken broth
- 3 medium carrots, sliced
- 3 stalks celery, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 oz egg noodles
- 1 cup heavy cream
- 3 tbsp butter
- 2 tbsp flour
- 1 tsp dried thyme
- 2 bay leaves
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Melt the butter in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 5–6 minutes until softened. Add garlic and cook 1 minute more.
- Sprinkle flour over the vegetables and stir constantly for 2 minutes to form a roux.
- Slowly pour in chicken broth while whisking. Add thyme and bay leaves.
- Add chicken to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove chicken, shred it, and return it to the pot.
- Add egg noodles and cook until tender, about 8–10 minutes.
- Stir in heavy cream and heat gently for 5 minutes without boiling. Season and remove bay leaves.
- Serve hot, garnished with fresh parsley.
Notes
Add noodles toward the end to prevent overcooking. For meal prep, store noodles separately. Use chicken thighs for extra juiciness, and avoid boiling after adding cream to keep the broth smooth.