Creamy Chicken Noodle Soup
This Creamy Chicken Noodle Soup is a comforting twist on classic chicken noodle soup. It combines tender chicken, soft noodles, and a silky, rich, creamy broth. With a base of vegetables and herbs, this one-pot recipe is both nourishing and easy to prepare.
Ingredients
- 1 tablespoon olive oil or butter
- 2 large carrots, peeled and chopped
- 2 ribs celery, chopped
- ½ medium onion, finely diced
- 2 garlic cloves, minced
- 2 teaspoons salt (adjust as needed)
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 5 cups low-sodium chicken broth
- 2 boneless, skinless chicken breasts (about 1 lb) or thighs
- 1½ cups uncooked egg noodles
- 1 cup heavy cream (or half-and-half for lighter texture)
- 2 tablespoons cornstarch (optional, for thickening)
- Fresh parsley, chopped, for garnish
Instructions
Sauté the Vegetables:
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped carrots, celery, and onion. Sauté for 3–4 minutes, or until the onions become translucent. Add the minced garlic, dried parsley, thyme, and black pepper. Stir and cook for another minute.
Add the Broth and Chicken:
- Pour in the chicken broth and scrape up any browned bits at the bottom of the pot. Place the chicken breasts (or thighs) into the broth. Bring to a simmer, cover, and cook for 10–12 minutes, or until the chicken is fully cooked.
Cook the Noodles:
- Remove the chicken to a plate and shred it using two forks. Add the egg noodles to the pot, cover, and simmer for about 10 minutes, or until the noodles are tender.
Finish with Cream:
- In a small bowl, whisk together the heavy cream and cornstarch (if using). Slowly pour this mixture into the soup while stirring. Return the shredded chicken to the pot. Let it cook for 2–3 more minutes until the soup thickens and becomes creamy.
Serve:
- Taste and adjust the salt and pepper as needed. Serve hot, garnished with freshly chopped parsley.