Creamy Chicken Noodle Soup
A cozy classic with a creamy twist—this chicken noodle soup is rich, comforting, and filled with tender chicken, egg noodles, and real cream. Perfect for chilly days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop / Simmer
- Cuisine: American
Ingredients
2 sticks celery, chopped finely
2 medium carrots, peeled and chopped finely
1/2 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
1/4 cup flour
4 cups chicken broth
1.5 pounds boneless, skinless chicken breasts (about 2–3 pieces)
1/4 teaspoon Italian seasoning
1 cup heavy/whipping cream
2 generous cups uncooked egg noodles
Salt & pepper, to taste
1 tablespoon chopped fresh parsley
Instructions
In a large soup pot, heat olive oil and butter over medium-high heat. Add celery, carrots, and onion. Sauté for 5–7 minutes until softened.
Stir in minced garlic and cook for 30 seconds until fragrant.
Add flour and stir for about a minute to form a roux.
Gradually pour in chicken broth, stirring until smooth and flour dissolves.
Add chicken breasts, Italian seasoning, and cream. Bring to a gentle boil, then cover the pot with the lid slightly ajar.
Reduce heat and simmer for 10 minutes.
Add egg noodles and continue cooking, partially covered, for another 8–10 minutes, stirring halfway through.
Remove chicken, cut into bite-sized pieces, and return to the pot.
Season with salt and pepper, stir in fresh parsley, and serve hot.
Notes
Serves 4–6, depending on portion size.
Best enjoyed immediately — noodles absorb liquid as the soup sits. Add extra broth or cream when reheating.
Chicken thighs can be used instead of breasts if preferred.
Ensure chicken reaches an internal temperature of 165°F before serving.
Find it online: https://allcookedup.com/creamy-chicken-noodle-soup/
