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Easy creamy chicken noodle soup in a white bowl shows a comforting and simple recipe perfect for a quick dinner.

ULTIMATE CREAMY CHICKEN NOODLE SOUP

This creamy chicken noodle soup is the ultimate comfort food, perfect for a chilly day or when you're feeling under the weather. It's a rich and flavorful twist on the classic, featuring tender chicken, aromatic vegetables, and a velvety, creamy broth that will leave you feeling warm and satisfied.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1 pound boneless, skinless chicken breasts
  • 8 ounces egg noodles
  • 1 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • Salt to taste
  • Bay leaf optional
  • 1/2 teaspoon garlic powder optional
  • 1/4 teaspoon onion powder optional

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Ladle
  • Fork (for shredding chicken)
  • Can opener (if using canned broth)
  • Colander (optional, for draining noodles if cooked separately)

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes, stirring occasionally. They should be fragrant and starting to become translucent.
  3. Stir in the garlic, thyme, rosemary, and pepper. Cook for another minute until fragrant, being careful not to burn the garlic.
  4. Pour in the chicken broth and bring to a boil.
  5. Add the chicken breasts to the pot. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
  6. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
  7. Add the egg noodles to the pot and cook according to package directions, usually about 8-10 minutes, or until tender. Make sure to stir occasionally to prevent the noodles from sticking. Alternatively, cook the noodles separately and add them to the soup at the end to prevent overcooking.
  8. Stir in the heavy cream and parsley. Heat through gently, but do not boil. Boiling can cause the cream to curdle.
  9. Season with salt to taste. Add more pepper, garlic powder, or onion powder to enhance the flavor if desired.
  10. Remove bay leaf before serving, if used.
  11. Serve hot and enjoy!

Notes

For a richer flavor, use homemade chicken broth. To avoid overcooking the noodles, cook them separately and add them to the soup just before serving. If you prefer a lighter soup, use half-and-half or milk instead of heavy cream. Leftover soup can be stored in the refrigerator for up to 3 days. Be aware that the noodles will absorb liquid over time, so you may need to add more broth when reheating. To brighten the flavor, add a squeeze of lemon juice before serving.