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Creamy Chicken Noodle Soup

Bowl of creamy chicken noodle soup with egg noodles, shredded chicken, carrots, and herbs, served with sliced bread.
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A rich and hearty creamy chicken noodle soup made with tender shredded chicken, egg noodles, fresh vegetables, and a velvety broth. Perfect for cold nights and cozy dinners.

Ingredients

Scale
  • 1 lb. boneless skinless chicken breasts (about 2 large)
  • 1 1/2 Tbsp olive oil, divided
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 1 1/2 cups chopped carrots (3 carrots)
  • 1 1/2 cups chopped celery (3 stalks)
  • 1 Tbsp minced garlic (3 cloves)
  • 4 cups low-sodium chicken broth
  • 1 Tbsp chopped fresh thyme leaves (or 1 tsp dried)
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1/3 cup butter
  • 6 Tbsp all-purpose flour
  • 2 1/2 cups whole milk
  • 1/4 cup heavy cream
  • 2 cups dry medium egg noodles
  • 3 Tbsp chopped fresh parsley

Instructions

  1. Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pound chicken to even thickness, pat dry, and season with salt and pepper.
  2. Sear chicken on both sides until browned, about 4 minutes per side. Remove from pot and set aside.
  3. Add remaining 1/2 Tbsp olive oil to the same pot. Sauté onion, carrots, and celery for 5 minutes. Add garlic and cook for 1 more minute.
  4. Add chicken broth, thyme, bay leaves, salt, and pepper. Return chicken to the pot. Bring to a simmer, cover, and cook for 10 minutes until chicken is cooked through.
  5. Remove chicken, let it rest for 5 minutes, then shred into bite-sized pieces.
  6. Meanwhile, in a separate saucepan, melt butter over medium heat. Whisk in flour and cook 2–3 minutes, stirring constantly. Slowly whisk in milk, then cream. Simmer until thickened.
  7. Add noodles to the soup pot and cook for 6–10 minutes until al dente.
  8. Turn off the heat. Stir in the creamy milk mixture and return the shredded chicken to the pot.
  9. Add chopped parsley, stir, and let cool slightly before serving.

Notes

  • For gluten-free, use GF flour and noodles.
  • For dairy-free, use creamy oat milk and canned coconut cream.
  • Use rotisserie chicken to save time.
  • Cook noodles separately if storing soup to avoid sogginess.
  • Soup doesn’t freeze well due to dairy content.

Nutrition

Find it online: https://recipeeasily.com/creamy-chicken-noodle-soup-recipe/