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Easy Creamy Chicken Noodle Soup

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This one-pot creamy chicken noodle soup is the ultimate comfort food. It features tender chicken, hearty vegetables, and wide egg noodles in a rich, velvety broth that's surprisingly simple to make from scratch.
Course Main
Cuisine American
Keyword creamy chicken noodle soup, easy chicken soup recipe, easy creamy chicken noodle soup, homemade chicken noodle soup, one pot soup
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 420

Equipment

  • Large Dutch oven or heavy-bottomed soup pot (5-6 quart)
  • Wooden spoon or spatula
  • Whisk
  • Cutting board and chef's knife
  • Measuring cups and spoons

Ingredients

  • 2 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 3 medium carrots peeled and sliced into 1/4-inch rounds
  • 3 stalks celery sliced
  • 3 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 lb boneless, skinless chicken breasts or thighs
  • 2 tsp dried thyme
  • 2 tsp dried parsley
  • 1 cup heavy cream or half-and-half for a lighter version
  • 8 oz wide egg noodles
  • salt and black pepper to taste
  • fresh dill or parsley for garnish, optional

Instructions

  • In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes until the vegetables have softened and the onions are translucent. Add the minced garlic and cook for 1 more minute until fragrant.
  • Sprinkle the flour over the cooked vegetables and stir constantly for 1-2 minutes. This cooks the raw flour taste out and creates a roux, which will thicken your soup beautifully. Trust me, don't skip this step—it's the secret to a velvety, not gloopy, texture.
  • Gradually pour in the chicken broth while whisking constantly to prevent any lumps from forming. Add the whole chicken breasts, dried thyme, dried parsley, and the bay leaf. Bring the mixture to a gentle simmer, then reduce the heat to medium-low, cover, and cook for 15 minutes.
  • Remove the cooked chicken breasts to a cutting board and shred them using two forks. Meanwhile, increase the heat under the pot to medium and add the egg noodles. Cook according to package directions, usually 6-8 minutes, until al dente.
  • Once the noodles are cooked, reduce the heat to low. Stir the shredded chicken back into the pot. Slowly pour in the heavy cream while stirring. Warm through for 2-3 minutes—do not let it boil. Season generously with salt and black pepper to taste. Remove the bay leaf before serving.

Notes

Chef's Tips:
• For the best flavor, use a good quality, low-sodium chicken broth. You control the salt.
• Avoid overcooking the noodles. They will continue to soften in the hot soup.
• Serve with crusty bread or a simple green salad for a complete meal.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C) before removing to shred
• Cool soup to room temperature before refrigerating to prevent bacterial growth