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Creamy Chicken Noodle Soup

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

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

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • knife and cutting board

Method
 

  1. Melt the butter in a large pot over medium heat.
  2. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened. Add garlic and cook 1 minute more.
  3. Sprinkle flour over the vegetables and stir constantly for 2 minutes to form a roux.
  4. Slowly pour in chicken broth while whisking. Add thyme and bay leaves.
  5. Add chicken to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
  6. Remove chicken, shred it, and return it to the pot.
  7. Add egg noodles and cook until tender, about 8–10 minutes.
  8. Stir in heavy cream and heat gently for 5 minutes without boiling. Season and remove bay leaves.
  9. 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.