Creamy Chicken Noodle Soup

Cozy up with a bowl of this creamy chicken noodle soup, the ultimate comfort food for chilly days. Loaded with tender bites of shredded chicken, hearty egg noodles, and a medley of sautéed vegetables, this irresistibly creamy soup strikes the perfect balance between rich and wholesome. Infused with fragrant dried thyme and parsley, every spoonful is packed with classic, homestyle flavors. The secret to its velvety texture lies in a touch of heavy cream whisked with flour, creating a luscious broth that clings to each ingredient. Ready in just 50 minutes and serving six, this one-pot wonder comes together effortlessly, making it perfect for weeknight dinners or meal prep. Garnish with fresh parsley for a vibrant finish and serve with crusty bread for a meal that warms both body and soul. Keywords: creamy chicken noodle soup, easy one-pot soup recipe, homemade comfort food, creamy broth with noodles.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 pound boneless, skinless chicken breasts or thighs
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 4 cups egg noodles
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

In a large pot or Dutch oven, melt the butter and olive oil over medium heat.

Step 2

Add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the chicken breasts or thighs to the pot. Pour in the chicken broth and bring the mixture to a boil.

Step 5

Reduce the heat to a simmer. Add the dried thyme, dried parsley, salt, and black pepper. Cover and let cook for 20 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F).

Step 6

Remove the cooked chicken from the pot and shred it into bite-sized pieces using two forks. Set aside.

Step 7

Bring the broth back to a simmer and add the egg noodles. Cook the noodles according to the package instructions, usually 7-9 minutes, until tender.

Step 8

In a small bowl, whisk together the heavy cream and flour until smooth. Slowly stir this mixture into the soup to thicken the broth.

Step 9

Return the shredded chicken back into the pot and stir until heated through.

Step 10

Taste and adjust seasoning with additional salt and black pepper if needed.

Step 11

Serve hot, garnished with chopped fresh parsley if desired.

Nutrition Facts

Serving size	(3845.5g)

Amount per serving	% Daily Value*
Calories	3131.4

Total Fat 148.8g	0%
Saturated Fat 71.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 873.2mg	0%
Sodium 7557.0mg	0%
Total Carbohydrate 220.5g	0%
Dietary Fiber 20.1g	0%
Total Sugars 24.7g
Protein 203.1g	0%

Vitamin D 59.6IU	0%
Calcium 513.3mg	0%
Iron 22.4mg	0%
Potassium 4519.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.1%

Protein: 26.8%

Carbs: 29.1%