Creamy Chicken Noodle Soup
This comforting one-pot creamy chicken noodle soup is loaded with tender chicken, hearty egg noodles, and a velvety broth made rich with heavy cream. It’s a perfect meal for chilly days and can be easily adapted to personal taste preferences with additional veggies or herbs.
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour (for thickening)
- 6 cups chicken broth
- 1 teaspoon dried thyme
- One teaspoon of dried basil (or, if desired, fresh herbs)
- Two cups of cooked chicken, either chopped or shredded (use leftover chicken or rotisserie chicken).
- 2 cups uncooked wide egg noodles
- 1/2 cup heavy cream (adjust for creaminess)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
Sauté the Vegetables
- Over medium heat, melt butter in a large saucepan. Until they are tender, sauté the celery, carrots, and onion. Add garlic and sauté for 1 more minute.
Prepare the Base
- Sprinkle in the flour, stirring constantly for 2–3 minutes until it lightly browns. Slowly pour in chicken broth, whisking to avoid lumps. Add thyme and basil. Bring to a simmer.
Cook the Chicken
- Stir in shredded chicken. Cover and let it simmer for 20 minutes.
Add Noodles
- Stir in the egg noodles and cook uncovered until al dente (8–10 minutes). Stir occasionally.
Finish with Cream
- Lower the heat and stir in heavy cream. Adjust seasoning with salt and pepper.
Serve
- Serve hot soup with crackers or toast after ladling it into bowls and garnishing it with parsley.