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Easy Creamy Chicken Noodle Soup Recipe

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★★★★★

4.7 from 84 reviews

This Easy Creamy Chicken Noodle Soup is a comforting and hearty homemade soup featuring tender chicken breasts, fresh vegetables, creamy broth, and egg noodles. Perfect for a cozy meal, it combines sautéed celery, carrots, and onions with garlic and a creamy base thickened with flour and heavy cream. The soup is simmered until flavorful and topped with fresh parsley for a touch of brightness.

Ingredients

Scale

Vegetables

  • 2 sticks celery, chopped finely
  • 2 medium carrots, peeled and chopped finely
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced

Fats & Oils

  • 1 tablespoon olive oil
  • 1 tablespoon butter

Proteins

  • 1.5 pounds uncooked chicken breasts

Dry Ingredients

  • 1/4 cup flour
  • 1/4 teaspoon Italian seasoning
  • 2 generous cups uncooked egg noodles

Liquids

  • 4 cups chicken broth
  • 1 cup heavy/whipping cream

Seasonings & Garnish

  • Salt & pepper to taste
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Sauté vegetables: In a large soup pot over medium-high heat, heat the butter and olive oil together. Add the finely chopped celery, carrots, and onion and sauté for 5-7 minutes until they begin to soften.
  2. Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant but not browned.
  3. Make roux: Sprinkle the flour into the pot and stir constantly for about 1 minute to cook off the raw flour taste and create a roux.
  4. Add liquids and chicken: Slowly pour in the chicken broth while stirring to dissolve the flour evenly. Add the uncooked chicken breasts and Italian seasoning, then stir in the heavy cream. Increase the heat to high to bring the soup to a gentle boil, then cover with the lid slightly open.
  5. Simmer soup: Reduce heat to maintain a gentle simmer and cook for 10 minutes, allowing the chicken to cook through and the flavors to meld.
  6. Cook noodles: Stir in the uncooked egg noodles, cover the pot with the lid slightly open again, and cook for an additional 8-10 minutes. Stir halfway through to prevent the noodles from sticking.
  7. Shred chicken and finish soup: Remove the chicken breasts from the pot. Cut or shred the chicken into bite-sized pieces, then return it to the soup. Season with salt and pepper to taste, and stir in the chopped fresh parsley. Serve the soup immediately while hot.

Notes

  • For a thicker soup, you can add a bit more flour or reduce the broth slightly.
  • Use high-quality chicken broth for the best flavor—homemade or low-sodium store-bought both work well.
  • If you prefer, swap heavy cream for half-and-half to reduce calories but keep the creamy texture.
  • The soup can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
  • Adding fresh parsley at the end brightens the flavor and adds a fresh herbal note.

Keywords: chicken noodle soup, creamy chicken soup, homemade chicken soup, easy chicken noodle soup, comforting soup recipe

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