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Creamy Chicken Noodle Soup

A thick, silky chicken noodle soup loaded with tender chicken, soft egg noodles, and sweet vegetables in a rich, savory creamy broth that tastes like it simmered all day — ready in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 cups cooked shredded chicken (rotisserie works perfectly)
  • 2 cups wide egg noodles, uncooked
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • salt and black pepper to taste

Method
 

Sauté the Vegetables
  1. Melt the butter with the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Once the butter is foamy and fragrant, add the diced onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the onion turns soft and translucent and the carrots begin to soften slightly.
  3. Add the minced garlic and stir for another 60 seconds until fragrant.
Build the Creamy Base
  1. Sprinkle the flour evenly over the softened vegetables and stir well to coat everything. Cook the flour into the vegetables for about 2 minutes, stirring constantly, until it looks thick and slightly pasty.
  2. Slowly pour in the chicken broth, about one cup at a time, whisking as you go to prevent lumps. The mixture will gradually loosen into a smooth, lightly thickened broth.
Simmer and Season
  1. Raise the heat to medium-high and bring the soup to a gentle boil.
  2. Add the dried thyme, dried parsley, salt, and black pepper. Stir in the whole milk and heavy cream, then reduce the heat back to medium-low.
  3. Let the soup simmer for about 10 minutes, stirring occasionally, maintaining a soft steady bubble — not a rolling boil, which can cause the cream to separate.
Add Chicken and Noodles
  1. Stir in the shredded chicken and uncooked egg noodles.
  2. Continue simmering over medium heat for 8 to 10 minutes, or until the noodles are tender and have absorbed some of the creamy broth.
  3. Taste the soup and adjust seasoning as needed. If the soup thickens more than you'd like as it sits, stir in a splash of warm broth or milk to bring it back to the right consistency.

Notes

Substitution Tips: Swap heavy cream for half-and-half to lighten things up. Use gluten-free pasta instead of egg noodles for a gluten-sensitive family. A store-bought rotisserie chicken makes this recipe incredibly weeknight-friendly. Meal-Prep Tip: Chop your vegetables and shred your chicken the night before to cut active cooking time nearly in half. Common Mistakes: Do not add noodles too early as they absorb liquid and become mushy. Do not boil after adding cream as it can curdle. Do not skip the flour step or the broth will stay thin. Taste and adjust seasoning at the end. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze without noodles for up to 2 months. Reheat gently on the stovetop over low heat, stirring often and adding a splash of broth or milk to restore creamy consistency. If soup thickens too much as it sits, stir in a splash of warm broth or milk to bring it back to the right consistency.