Go Back
–+ servings

Creamy Chicken Noodle Soup

A rich and comforting creamy chicken noodle soup that's perfect for chilly evenings or when you need a little extra comfort. Packed with tender chicken, hearty noodles, and nutritious vegetables in a creamy broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons Butter
  • 1 medium Onion diced
  • 3 cloves Garlic minced
  • 2 Carrots peeled and diced
  • 2 stalks Celery diced
  • 8 ounces Egg noodles
  • 2 cups Chicken breast cooked, shredded
  • 4 cups Chicken broth
  • 1 cup Milk
  • 1 cup Heavy cream
  • 2 tablespoons Flour
  • 1 teaspoon Dried thyme
  • 1 Bay leaf
  • to taste Salt
  • to taste Pepper

Equipment

  • Large pot
  • - Whisk
  • Small bowl

Method
 

  1. In a large pot, melt the butter over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
  2. Stir in the egg noodles and chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 8 minutes, or until the noodles are tender.
  3. Add the shredded chicken breast to the pot. Stir well to combine.
  4. In a small bowl, whisk together the milk, heavy cream, and flour until smooth. Slowly pour this mixture into the pot, stirring constantly to avoid lumps.
  5. Add the dried thyme, bay leaf, salt, and pepper. Stir well and let the soup simmer for another 10 minutes to allow the flavors to meld together.
  6. Remove the bay leaf and adjust the seasoning if needed. Serve hot and enjoy!

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 12gCholesterol: 90mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 6gVitamin A: 200IUVitamin C: 10mgCalcium: 80mgIron: 2.5mg

Notes

For a gluten-free version, substitute the egg noodles with gluten-free noodles. For a dairy-free version, use dairy-free milk and cream alternatives. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze without noodles for up to 3 months.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe