Creamy Chicken Noodle Soup
Warm, comforting, and velvety smooth — this creamy chicken noodle soup feels like a hug in a bowl. Perfect for sick days, cold nights, or whenever you crave cozy nourishment.
Ingredients
Soup Base
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion diced
- 2 carrots sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
Thickener
- 2 tbsp flour
Liquids
- 6 cups chicken broth
- 1 cup milk half-and-half, or cream
Chicken + Noodles
- 2 cups cooked shredded chicken rotisserie works great
- 2 cups egg noodles
Seasoning
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- ½ tsp dried thyme
- ½ tsp dried parsley
Optional Add-Ins
- ½ cup peas or corn
- Fresh parsley for garnish
Instructions
Sauté vegetables
- Heat butter and oil in a pot. Add onion, carrots, and celery; cook 5 minutes until soft. Stir in garlic.
Thicken the base
- Sprinkle in flour and stir for 1 minute to coat vegetables.
Add broth and chicken
- Slowly whisk in broth. Add shredded chicken, salt, pepper, thyme, and parsley. Simmer 10 minutes.
Cook noodles
- Add egg noodles and simmer until cooked, about 7–8 minutes.
Stir in cream
- Reduce heat and pour in milk or cream. Stir gently without boiling until creamy and heated through.
Serve
- Ladle into bowls and garnish with parsley or peas if desired.
Notes
- For richer soup, replace milk with half-and-half or heavy cream.
- Cook noodles separately for the best reheating texture.
- Add veggies like peas, corn, spinach, or mushrooms to customize.
Nutrition
Calories: 320kcalCarbohydrates: 26gProtein: 20gFat: 14gFiber: 2gSugar: 5g
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