Description
This Creamy Chicken Noodle Soup combines tender shredded chicken, egg noodles, and a medley of sautéed vegetables in a rich, creamy broth made without being too heavy. Perfect for warming up on chilly days or when you need a comforting, soothing meal. Ready in about 40 minutes, this soup is deliciously hearty and easy to prepare with pantry staples.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works great)
- 1½ cups egg noodles
- 1 cup heavy cream (or half-and-half for a lighter option)
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- Salt and black pepper to taste
Optional Add-Ins
- ½ cup grated parmesan cheese
- A splash of lemon juice
- Frozen peas (added in the last 5 minutes of cooking)
- Spinach (stirred in just before serving)
- Fresh parsley for garnish
Instructions
- Sauté the Vegetables: In a large pot over medium heat, melt the butter with olive oil. Add the diced onion, sliced carrots, and sliced celery. Cook for 5–7 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Make It Creamy: Sprinkle the all-purpose flour over the sautéed vegetables and stir well to combine. Cook this mixture for 1–2 minutes to eliminate the raw flour taste and help thicken the soup later.
- Add Broth: Gradually whisk in the chicken broth, making sure to stir continuously to prevent lumps. Bring the mixture to a gentle boil, which will help the soup base thicken slightly.
- Add Chicken & Noodles: Stir in the shredded cooked chicken, dried thyme, dried parsley, and egg noodles. Reduce the heat to a simmer and cook for 8–10 minutes or until the noodles are tender and the flavors meld together.
- Finish with Cream: Lower the heat to prevent boiling and stir in the heavy cream (or half-and-half if using). Let it gently simmer for 2–3 minutes to heat through without curdling. Season the soup with salt and black pepper to your taste.
- Optional Add-Ins: If desired, stir in grated parmesan cheese, a splash of lemon juice for brightness, frozen peas during the last 5 minutes of cooking, or fresh spinach just before serving. Garnish with fresh parsley for an added touch of freshness.
Notes
- Cook the noodles separately if storing leftovers to prevent them from absorbing too much broth and becoming mushy.
- This soup keeps well in the refrigerator for 3–4 days when stored in an airtight container.
- For a lighter version, substitute heavy cream with half-and-half or use less butter.
- Add frozen peas or spinach to increase vegetable content and nutrition.
- Adjust seasoning at the end to balance flavors, especially after adding optional ingredients like parmesan or lemon juice.
