Go Back Email Link
–+ servings
No ratings yet

Creamy Chicken Noodle Soup

A comforting and rich creamy chicken noodle soup made with tender chicken, egg noodles, and a velvety broth infused with herbs and vegetables.
Prep : 10 Total : 25 minutes
Rate Pin Pin Recipe Print Recipe

Ingredients
  

Main Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • salt and pepper to taste
  • 2 cups cooked chicken, shredded or diced
  • 2 cups egg noodles, uncooked
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • fresh parsley, chopped (for garnish)

Instructions
 

Preparation Steps

  • Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are tender.
  • Add garlic and cook for 1 minute until fragrant.
  • Stir in butter until melted, then whisk in flour to create a roux. Cook for 2 minutes, stirring constantly.
  • Gradually whisk in chicken broth, ensuring no lumps form. Bring to a simmer.
  • Add thyme, bay leaf, salt, and pepper. Stir in egg noodles and cook for 8-10 minutes until tender.
  • Add cooked chicken and heavy cream. Simmer for 5 minutes, stirring occasionally. Remove bay leaf.
  • Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Notes

For a lighter version, substitute half-and-half or whole milk for the heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.