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Close-up of a pot of rich and hearty creamy chicken soup with wide egg noodles, shredded chicken, carrots, and celery, with a spoon.
Daniel

Hearty & Creamy Chicken Noodle Soup

A rich and comforting soup loaded with tender chicken, vegetables, and egg noodles, all simmered in a velvety, herb-infused cream broth. The perfect one-pot meal for a chilly day.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp Unsalted Butter
  • 1 large Yellow Onion diced
  • 2 large Carrots peeled and sliced
  • 2 stalks Celery sliced
  • 4 cloves Garlic minced
  • 1/3 cup All-Purpose Flour
  • 6 cups Low-Sodium Chicken Broth
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary crushed
  • 1 Bay Leaf
  • 1.5 lbs Boneless, Skinless Chicken Breasts about 2-3 breasts
  • 4 oz Wide Egg Noodles about 2 cups, uncooked
  • 1 cup Heavy Cream room temperature
  • 1/4 cup Fresh Parsley chopped, plus more for garnish
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper freshly ground, or to taste

Equipment

  • Large pot or Dutch oven
  • Whisk
  • Cutting board

Method
 

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for 6-8 minutes, until the vegetables begin to soften.
  2. Stir in the minced garlic and cook for another minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This will create a roux that thickens the soup.
  4. Gradually pour in 1-2 cups of the chicken broth while whisking continuously to prevent lumps. Once smooth, slowly whisk in the remaining chicken broth.
  5. Add the dried thyme, crushed rosemary, bay leaf, and the whole chicken breasts to the pot. Increase the heat to bring the soup to a gentle simmer. Do not boil.
  6. Reduce the heat to medium-low, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
  7. Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Discard the bay leaf. Use two forks to shred the chicken, then set it aside.
  8. Bring the soup back to a simmer and add the uncooked egg noodles. Cook according to package directions, usually about 7-9 minutes, until al dente.
  9. Reduce the heat to low. Slowly stir in the heavy cream and the shredded chicken. Let the soup heat through for 2-3 minutes, but do not let it boil after adding the cream.
  10. Stir in the fresh parsley. Taste and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with extra fresh parsley.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the noodles will absorb more liquid over time.
Thicker Soup: For an even thicker soup, make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water and stir it in before adding the cream.
Cream Substitute: You can substitute half-and-half for a lighter version, or use a can of evaporated milk for a similar creamy texture.