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Creamy Chicken Noodle Soup

Creamy chicken noodle soup simmers chicken and vegetables in a buttery broth thickened with flour, then finishes with egg noodles and heavy cream. The result is a rich, comforting bowl with tender noodles and shredded chicken.
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Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and sliced
  • 2 celery ribs sliced
  • 2 cloves garlic minced
  • 0.33 cup all-purpose flour
  • 8 cups low-sodium chicken broth
  • 1.5 lb boneless, skinless chicken breasts
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 8 oz wide egg noodles
  • 1 cup heavy cream
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Melt the butter in a 6-quart Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes.
  3. Stir in the garlic and cook for 30 seconds.
  4. Sprinkle in the flour and stir constantly for 1 minute.
  5. Gradually whisk in the chicken broth until smooth.
  6. Add the chicken breasts, thyme, bay leaf, salt, and pepper and bring to a gentle simmer.
  7. Cook uncovered until the chicken reaches 165°F in the thickest part, about 15 to 20 minutes.
  8. Transfer the chicken to a cutting board.
  9. Remove the bay leaf.
  10. Add the egg noodles to the simmering soup and cook according to the package directions until tender, usually 6 to 8 minutes.
  11. Shred the chicken with two forks and return it to the pot.
  12. Stir in the heavy cream and parsley and warm gently for 2 to 3 minutes without boiling.

Notes

For the best noodle texture, avoid cooking them beyond tender. Refrigerate leftovers for up to 3 days; freezing is possible, though the noodles may soften. For a dairy-free variation, use plant-based butter and cream.