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Creamy
Chicken Noodle Soup
This Creamy Chicken Noodle Soup is filled with tender chicken, hearty egg noodles, carrots, and celery in a rich, flavorful broth. It’s the perfect warm and comforting meal for a chilly fall day.
Cook Time
Servings
Difficulty
35 Minutes
6-8
Easy
Prep Time
Ingredients
▢ 6 tablespoons butter
▢ 1 medium yellow onion, diced
▢ 2 large carrots, peeled and sliced
▢ 2 celery stalks, diced
▢ 3 cloves garlic, minced
▢ ⅓ cup all-purpose flour
▢ 6 cups chicken broth
▢ 2 teaspoons chicken bouillon
▢ 1 teaspoon dried parsley
Ingredients
Directions
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Melt the butter in a large soup pot over medium heat.
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Add the onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
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Add the garlic and cook for 30 seconds.
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Sprinkle the flour over the vegetables. Stir continuously and cook for 2 minutes.
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Slowly whisk in the chicken broth until smooth.
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Stir in the chicken bouillon, parsley, thyme, garlic powder, onion powder, black pepper, and salt.
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Bring the soup to a gentle boil. Add the egg noodles and cook according to the package directions, stirring occasionally.
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Reduce the heat to low. Stir in the shredded chicken, half-and-half, and heavy cream.
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Cook gently for another 5 minutes, without boiling, until the chicken is heated through and the soup is creamy.
RECIPE TIPS
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The egg noodles will continue absorbing the broth as the soup sits. If it becomes too thick, stir in a little extra chicken broth or half-and-half when reheating.
Frequently Asked Questions
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Can I use rotisserie chicken?
Yes. Rotisserie chicken works perfectly and makes this soup quick and easy to prepare.
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Can I use milk instead of half-and-half?
Yes, but the soup will not be quite as rich and creamy. Whole milk will give you the best results.
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Can I make this soup ahead of time?
Yes. For the best texture, prepare the soup without the noodles. Cook and add the noodles when you reheat the soup.
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How do I keep the noodles from becoming mushy?
Do not overcook them. If you expect leftovers, cook the noodles separately and add them to each bowl when serving.
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Can I freeze creamy chicken noodle soup?
Cream-based soups and cooked noodles can change texture after freezing. For better results, freeze the soup before adding the cream and noodles, then add them after reheating.
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How should I store leftovers?
Store the cooled soup in an airtight container in the refrigerator for up to 3–4 days. Add a little broth or half-and-half when reheating if it has thickened.
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15 Minutes
▢ ½ teaspoon dried thyme
▢ ½ teaspoon garlic powder
▢ ½ teaspoon onion powder
▢ ½ teaspoon black pepper
▢ ½ teaspoon salt, or to taste
▢ 3 cups cooked chicken, shredded
▢ 3 cups wide egg noodles
▢ 2 cups half-and-half
▢ ½ cup heavy cream
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