Creamy Chicken Noodle Soup

5 from 5 votes

This Creamy Chicken Noodle Soup is a warm, comforting bowl of tender chicken, hearty noodles, and rich, velvety broth. An easy weeknight dinner the whole family will love!

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $14.32, $2.39 per Servings

Ingredients

1 Tablespoon Olive Oil
1 Tablespoon Butter
½ onion diced
2 celery stalks chopped
2 whole carrots peeled and chopped
2 Cloves Garlic minced (or 2 teaspoons minced garlic)
¼ cup All Purpose Flour
8 cups chicken broth
3 boneless skinless chicken breasts roughly 1 pound
2 Bay Leaves
¼ teaspoon dried thyme leaves
½ teaspoon salt
½ teaspoon pepper
3 cups Egg noodles
1 cup Heavy Cream
1 Tablespoons Chopped Parsley optional for topping

Instructions

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large soup pot or dutch oven over medium high heat.
Add ½ diced onion, 2 chopped celery stalks, and 2 peeled and chopped carrots. Sauté for 5 to 7 minutes until the vegetables are soft.
Stir in 2 cloves minced garlic or 2 teaspoons minced garlic and cook for about 1 minute until fragrant.
Stir in ¼ cup all purpose flour and cook for 1 minute.
Pour in 8 cups chicken broth and stir until the flour is completely dissolved.
Add 3 boneless skinless chicken breasts, 2 bay leaves, ¼ teaspoon dried thyme leaves, ½ teaspoon salt, and ½ teaspoon pepper. Bring the mixture to a boil, then cover and reduce the heat to a low boil. Cook until the chicken is cooked through.
Bring the mixture to a boil. Cover and reduce the heat to a low simmer.
Cook until the chicken is cooked through (chicken will be completely white when cooked) and reaches an internal temperature of 165 degrees F. This generally takes approximately 20-30 minutes depending on the size and quantity of the chicken breasts that you are cooking.
Remove the chicken, shred and stir it back into the pan.
Bring the soup back to a boil. Stir in 3 cups egg noodles and cook over medium high heat for 8 to 10 minutes until the noodles are tender.
Remove the bay leaves and stir in 1 cup heavy cream. Heat for a few minutes until warmed through. Serve topped with 1 tablespoon chopped parsley, if using.

Video

Notes

Refrigerate any leftovers in an airtight container for up to 5 days.

The noodles will soak up the extra liquid as it sits so you will likely need to stir in more broth or cream when reheating to thin it out.

Boneless, skinless chicken thighs can be used instead of breasts if you prefer.

I love using egg noodles in this recipe but rotini pasta would work great as well.

Nutrition