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Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

This Creamy Chicken Noodle Soup is the ultimate comfort food — rich, hearty, and full of flavor. Made with tender chicken, vegetables, and egg noodles simmered in a creamy broth, this chicken noodle soup from scratch is the perfect cozy meal for cold days or when you need something nourishing. Quick, easy, and always satisfying!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 carrots sliced
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 6 cups chicken broth
  • 1 1/2 cups cooked shredded chicken rotisserie or poached
  • 1 1/2 cups wide egg noodles
  • 1 cup milk or heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped fresh parsley for garnish

Method
 

  1. Sauté vegetables: In a large pot, melt butter with olive oil. Add onion, carrots, celery, and garlic. Cook for 5–7 minutes until softened.
  2. Make the roux: Stir in flour and cook for 1–2 minutes, stirring constantly to remove the raw flour taste.
  3. Add broth: Slowly pour in chicken broth while stirring to avoid lumps. Bring to a gentle simmer.
  4. Add chicken and noodles: Add shredded chicken and egg noodles. Simmer for about 8–10 minutes, until noodles are tender.
  5. Add cream: Reduce heat and stir in milk or cream. Let the soup simmer gently for another 3–5 minutes until creamy and thickened.
  6. Season and serve: Stir in thyme, salt, and pepper. Garnish with chopped parsley and serve warm.

Notes

  • Use wide egg noodles for the best texture.
  • To make a thick chicken noodle soup, add an extra tablespoon of flour or a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
  • For a dairy-free version, use coconut milk or almond milk.
  • If using a slow cooker, make this a crockpot chicken noodle soup recipe — cook all ingredients (except noodles and cream) on low for 6 hours, then add them before serving.
  • Store leftovers in the fridge for up to 3 days.