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The Ultimate Easy & Velvety Creamy Chicken Noodle Soup

Close-up of a white bowl filled with creamy chicken noodle soup featuring shredded chicken, wide egg noodles, and carrots.
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This recipe delivers the rich, comforting texture you crave in a creamy chicken noodle soup, avoiding a thin broth. It is simple to prepare, making it a perfect family favorite for a weeknight dinner.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 pound cooked, shredded chicken breast
  • 6 ounces wide egg noodles
  • 1/2 cup heavy cream
  • 1/4 cup fresh parsley, chopped
  • Salt and freshly ground black pepper to taste

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to create a roux. This step builds the base for your thick, velvety broth.
  4. Slowly whisk in the chicken broth, ensuring no lumps form. Add the dried thyme and rosemary. Bring the mixture to a simmer, stirring occasionally, until the broth thickens slightly, about 5 minutes.
  5. Stir in the shredded cooked chicken and the egg noodles. Cook according to the noodle package directions, usually 6 to 8 minutes, until the noodles are tender.
  6. Reduce the heat to low. Stir in the heavy cream. Heat through gently for 2 minutes, but do not allow the soup to boil after adding the cream.
  7. Season generously with salt and pepper to your taste. Stir in the fresh parsley before serving.

Notes

  • For an even richer flavor, substitute half of the chicken broth with high-quality, homemade chicken stock.
  • If you prefer a gluten-free option, substitute the all-purpose flour with a gluten-free all-purpose blend containing xanthan gum, or use cornstarch mixed with cold water as a slurry at the end.
  • This soup pairs well with a crisp Sauvignon Blanc or a light Pinot Grigio.

Nutrition

Find it online: https://www.unfoldrecipes.com/creamy-chicken-noodle-soup/