Creamy Chicken Noodle Soup
This comforting creamy chicken noodle soup is packed with tender chicken, vegetables, and silky egg noodles in a rich, flavorful broth, perfect for a cozy meal.
Equipment
- Dutch oven or large pot
- Small bowl
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium yellow onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 lb boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- Salt and freshly ground black pepper to taste
- 1 tsp dried thyme
- 1/2 tsp dried rosemary crushed, optional
- 8 cups chicken broth (2 liters) low sodium
- 1 cup wide egg noodles
- 1/2 cup heavy cream
- 2 tbsp all-purpose flour
- 1/4 cup milk
- 1/4 cup fresh parsley chopped
Instructions
Preparation
- In a large pot, sauté diced onion, carrots, and celery in olive oil and butter for 8-10 minutes until softened.
- Add minced garlic and cook for an additional minute until fragrant.
- Push vegetables aside; add chicken pieces, seasoning with salt, pepper, thyme, and rosemary.
- Brown the chicken for 5-7 minutes, then stir it with the vegetables.
- Pour in chicken broth, bring to a simmer, then cover and cook for 15-20 minutes until chicken is tender.
- Stir in egg noodles and cook uncovered for 7-10 minutes, or as directed on the package, until tender.
- Whisk flour and milk in a small bowl until smooth to create a thickening slurry.
- Once noodles are cooked, pour slurry into the soup while stirring constantly to thicken.
- Stir in heavy cream and cook for 2-3 minutes until heated through; do not boil.
- Adjust seasoning with salt and pepper as needed, then ladle into bowls and garnish with fresh parsley.
Notes
For extra flavor, you can roast the chicken bones before making the broth, or use a high-quality store-bought broth. Adjust the amount of herbs to your preference. If you prefer a thinner soup, reduce the amount of flour in the slurry.