Simple Creamy Chicken Noodle Soup Recipe
This creamy chicken noodle soup is a quick, comforting meal ready in just 30 minutes. Loaded with tender chicken, wide egg noodles, seasonal vegetables, and a rich creamy broth, it’s perfect for chilly days and busy weeknights.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 tbsp olive oil
- 1 cup carrots, peeled and thinly sliced
- 1 cup celery, thinly sliced
- 1 medium sweet Vidalia onion, diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 64 fl oz low-sodium chicken broth
- 1.5 cups whole milk
- 12 oz wide egg noodles or preferred pasta
- 2.5 cups shredded cooked chicken rotisserie chicken recommended
- 1 tsp fresh thyme or 0.5 tsp dried
- 0.75 tsp dried oregano
- 1 tsp freshly ground black pepper
- 0.75 cups heavy cream optional but recommended
- 1.5 tbsp salt to taste
- 3 tbsp fresh parsley, finely minced optional
Instructions
Preparation Steps
- Heat olive oil in a large Dutch oven over medium-high heat. Add carrots, celery, and onion; sauté for about 7 minutes until vegetables begin to soften, stirring occasionally.
- Add minced garlic and sauté for 1 minute until fragrant, stirring constantly.
- Sprinkle flour evenly over vegetables, add butter, and stir constantly until butter is melted, about 1 minute.
- Pour in chicken broth and milk; add egg noodles, shredded chicken, thyme, oregano, and black pepper. Bring to a boil, then cook uncovered for about 10 minutes until noodles and vegetables are tender.
- Stir in heavy cream until fully combined.
- Turn off heat, taste soup, and add salt to your preference. Stir in parsley if using.
- Serve immediately and enjoy your creamy chicken noodle soup.
Notes
This creamy chicken noodle soup is best served hot and makes excellent leftovers. To save time, use a store-bought rotisserie chicken. Adjust seasoning to your taste, and feel free to add more herbs or vegetables for variety.