Creamy Chicken Noodle Soup Recipe

Introduction

This creamy chicken noodle soup is a comforting classic that’s perfect for chilly days or when you need a warm, hearty meal. Packed with tender chicken, fresh vegetables, and rich, velvety broth, it’s a satisfying dish that’s easy to make at home.

Ingredients

• 1 tbsp unsalted butter
• 3 carrots, cut into cubes
• 3 stalks celery, cut in half lengthwise and sliced
• 1 small onion, diced
• 8 cups low-sodium chicken broth
• 2 cups water
• 1/2 tsp kosher sea salt
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 1/4 tsp paprika
• 1/4 tsp dried parsley
• 1/4 tsp thyme
• 1 (12 oz) bag frozen egg noodles
• 3 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream
• 4 boneless skinless chicken thighs, cooked and shredded (or 2 cups shredded rotisserie chicken)

Instructions

1. Step 1: In a large stockpot or Dutch oven over medium heat, melt 1 tablespoon of butter. Add the carrots, celery, and onion, then sauté until tender, about 5 minutes.
2. Step 2: Pour in the chicken broth and water, and bring the mixture to a boil. Stir in the salt, garlic powder, black pepper, paprika, dried parsley, and thyme. Add the frozen egg noodles and boil for 15 minutes.
3. Step 3: While the soup is boiling, melt 3 tablespoons of butter in a medium skillet over medium heat. Whisk in the flour and cook, whisking constantly, for 1–2 minutes until the mixture turns a pale golden brown.
4. Step 4: Slowly add the milk and heavy cream to the skillet while whisking to form a smooth paste. Carefully whisk this creamy mixture into the soup pot.
5. Step 5: Add the shredded chicken to the soup and continue cooking for another 5 minutes, until the noodles are tender and the soup has thickened slightly.
6. Step 6: Remove from heat and serve warm. For a fresh touch, sprinkle with chopped parsley if desired.

Tips & Variations

• Use rotisserie chicken for a quicker version without sacrificing flavor.
• Swap egg noodles for any pasta shape you prefer, but adjust cooking time accordingly.
• For extra richness, substitute some of the chicken broth with bone broth.
• Add a squeeze of lemon juice at the end to brighten the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, to prevent the dairy from separating. The noodles may absorb broth over time, so add a bit of water or broth when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well and can be cooked and shredded just like thighs. Thighs tend to be juicier, but either option is delicious.

Is it possible to make this soup dairy-free?

To make it dairy-free, substitute the butter with olive oil or a plant-based alternative, and use coconut milk or another non-dairy milk in place of whole milk and heavy cream. The texture will be different but still tasty.

Creamy Chicken Noodle Soup Recipe

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★★★★★

4.8 from 148 reviews

This creamy chicken noodle soup is a comforting classic made with tender chicken thighs, fresh vegetables, and egg noodles in a rich, creamy broth. Perfect for chilly days or when you need a warm, hearty meal, this soup combines a flavorful sautéed vegetable base with a luscious creamy roux to create a satisfying and delicious dish.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Broth

• 1 tbsp unsalted butter
• 3 carrots, cut into cubes
• 3 stalks celery, cut in half lengthwise and sliced
• 1 small onion, diced
• 8 cups low-sodium chicken broth
• 2 cups water

Seasonings and Noodles

• 1/2 tsp kosher sea salt
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 1/4 tsp paprika
• 1/4 tsp dried parsley
• 1/4 tsp thyme
• 1 (12 oz) bag Reames Frozen Egg Noodles

Creamy Base

• 3 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream

Protein

• 4 boneless skinless chicken thighs, cooked and shredded (or 2 cups rotisserie chicken, shredded)

Instructions

1. Sauté Vegetables: In a large stockpot or Dutch oven set over medium heat, melt 1 tablespoon of butter. Add the carrots, celery, and onion, and sauté until tender, about 5 minutes.
2. Add Broth and Seasonings: Pour in the chicken broth and water, then bring the mixture to a boil. Add kosher salt, garlic powder, black pepper, paprika, dried parsley, and thyme, stirring to combine.
3. Cook Noodles: Add the frozen egg noodles to the boiling mixture and cook for 15 minutes, until tender.
4. Prepare Roux: Meanwhile, melt 3 tablespoons of butter in a medium skillet over medium heat. Whisk in the flour and cook constantly for 1-2 minutes until the mixture turns a pale golden brown.
5. Add Milk and Cream: Slowly pour in the whole milk and heavy cream, whisking continuously until a smooth, thick paste forms.
6. Incorporate Cream Mixture: Carefully whisk the creamy roux into the large pot with the vegetables, broth, and noodles, stirring well to combine.
7. Add Chicken and Finish: Add the shredded cooked chicken to the soup and continue cooking for an additional 5 minutes. Once the egg noodles are tender and the soup is heated through, remove from heat.
8. Serve: Optionally, sprinkle with freshly chopped parsley before serving for a fresh finish.

Notes

• You can use shredded rotisserie chicken as a shortcut for cooked chicken thighs.
• Frozen egg noodles can be substituted with fresh or dried egg noodles but adjust cooking time accordingly.
• For a lighter version, use milk instead of cream and reduce butter.
• This soup reheats well and can be frozen for up to 3 months.
• Adjust seasoning to taste, especially the salt, depending on your broth’s saltiness.

Keywords: creamy chicken noodle soup, chicken soup, comfort food, creamy soup, easy chicken soup