Go Back
+ servings
Egg noodles cooking in creamy soup.

Creamy Chicken Noodle Soup

Katerina | Diethood
This Creamy Chicken Noodle Soup takes comfort to the next level. It’s rich, creamy, and filled with tender chicken, soft noodles, and perfectly cooked veggies.
Servings : 10
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients
  

  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 2 large carrots, thinly sliced
  • 2 celery stalks, thinly sliced
  • ¼ cup chopped fresh parsley
  • 4 cloves garlic, minced
  • cup all-purpose flour
  • ¾ teaspoon salt, or to taste
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon fresh ground black pepper, or to taste
  • 4 cups low sodium chicken broth
  • 2 bay leaves
  • 1 pound boneless skinless chicken breasts
  • 2 cups milk
  • cups heavy cream, or half and half
  • 10 ounces dry egg noodles

Instructions
 

  • Melt the butter in a Dutch oven or large pot set over medium heat. Add in the diced onions, carrots, celery, and parsley; cook for 5 minutes, stirring occasionally. Stir in the garlic; cook for 20 seconds.
  • Add in the flour, salt, oregano, thyme, and black pepper, and cook for 3 minutes, stirring frequently. Stir in the chicken broth, scraping up all the browned bits from the bottom of the pot.
  • Add in the bay leaves and chicken breasts, and bring to a boil.
  • Reduce heat to a steady simmer; partially cover with a lid and simmer for about 20 to 25 minutes, or until the chicken is cooked through and no longer pink inside.
  • Remove the cooked chicken breasts from the soup and transfer them to a cutting board; let cool for a couple of minutes, then shred the meat. Return the shredded chicken to the pot.
  • Stir in the milk, heavy cream, and noodles; bring to a steady boil and cook for about 7 minutes or until noodles are cooked al dente.
  • Remove from heat and discard the bay leaves.
  • Taste the soup for salt and pepper, and adjust accordingly.
  • Ladle into bowls and serve.

Notes

  • Use Chicken Thighs: For a juicier twist, try chicken thighs instead of breasts. They’re tender and follow the same cooking steps.
  • Doneness Check: Ensure your chicken is perfectly cooked with an instant-read thermometer. It offers a speedy digital result, signaling it’s ready at 165°F.
  • Pasta or Not: While egg noodles are a classic choice, feel free to mix it up with other kinds of pasta, rice, or diced potatoes. Different cooking times may apply, and textures may vary slightly.
  • Veggie Boost: Add more veggies like green beans, peas, or broccoli. It’s a tasty way to sneak in extra greens and flavors!

Nutrition

Calories: 375 kcal | Carbohydrates: 31 g | Protein: 19 g | Fat: 20 g | Saturated Fat: 11 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 0.1 g | Cholesterol: 105 mg | Sodium: 266 mg | Potassium: 522 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 2911 IU | Vitamin C: 5 mg | Calcium: 118 mg | Iron: 1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Soup
Cuisine: American
Keyword: chicken soup recipe, creamy chicken soup recipe, easy dinner ideas