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Creamy Chicken Noodle Soup Recipe

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4.4 from 3 reviews

This Creamy Chicken Noodle Soup is a comforting and hearty recipe featuring tender chicken breasts, sautéed vegetables, and egg noodles all enveloped in a rich, creamy broth made with milk and cream. Perfect for chilly days, this soup combines simple ingredients with a classic technique to create a delicious homemade meal that serves five.

  • Total Time: 55 minutes
  • Yield: 5 servings

Ingredients

Chicken and Vegetables

  • 1 lb. boneless skinless chicken breasts (about 2 large)
  • 1 1/2 Tbsp olive oil, divided
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 1 1/2 cups chopped carrots (3 carrots)
  • 1 1/2 cups chopped celery (3 stalks)
  • 1 Tbsp minced garlic (3 cloves)
  • Salt and black pepper, to taste

Soup Base

  • 4 cups low-sodium chicken broth (add more to thin soup if desired)
  • 1 Tbsp chopped fresh thyme leaves (or 1 tsp dried thyme)
  • 2 bay leaves

Cream Sauce & Noodles

  • 1/3 cup butter
  • 6 Tbsp all-purpose flour
  • 2 1/2 cups whole milk
  • 1/4 cup heavy cream
  • 2 cups dry medium egg noodles
  • 3 Tbsp chopped fresh parsley

Instructions

  1. Prepare and Sear Chicken: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pound chicken to even thickness using a meat mallet, then pat dry with paper towels and season both sides with salt and pepper. Sear chicken in the pot until browned on both sides, about 4 minutes per side. The chicken won’t be fully cooked yet. Transfer to a plate.
  2. Sauté Vegetables: Heat remaining 1/2 Tbsp olive oil in the same pot. Add chopped onion, carrots, and celery and sauté for 5 minutes until slightly softened. Add minced garlic and sauté for an additional 1 minute until fragrant.
  3. Simmer Soup Base: Add chicken broth, fresh thyme, bay leaves, and season with salt and pepper to taste. Return chicken breasts to the pot and bring the soup to a simmer. Reduce heat to low, cover with a lid, and let the soup cook until the chicken is cooked through, about 5 to 10 minutes depending on thickness.
  4. Make the Cream Sauce: While the soup simmers, melt butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly, for 2 to 3 minutes until the roux turns a deeper golden color. Gradually whisk in whole milk, whisking vigorously to smooth out any lumps. Stir in the heavy cream and continue to stir while bringing the mixture to a simmer. Scrape the bottom edges frequently to prevent sticking.
  5. Finish Chicken and Cook Noodles: Remove cooked chicken from soup and let it rest for 5 minutes. Shred the chicken into bite-sized pieces. Meanwhile, add egg noodles to the simmering soup, cover, and cook until tender, about 6 to 12 minutes depending on package instructions.
  6. Combine and Serve: Turn off the heat of the soup. Pour the creamy milk mixture into the soup and stir to combine. Return the shredded chicken to the pot and stir in chopped fresh parsley. Let the soup cool slightly before serving to enhance flavors and avoid burning.

Notes

  • You can add more chicken broth or water if you prefer a thinner soup consistency.
  • For a richer flavor, substitute half the whole milk with half-and-half instead of heavy cream.
  • Leftover soup can be stored in the refrigerator for 3–4 days and reheated gently on the stove.
  • To make this soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free noodles.
  • Adjust salt and pepper to your taste after adding the cream mixture, as the flavors develop in the final step.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipeteach.com/creamy-chicken-noodle-soup-recipe/