Creamy Chicken Noodle Soup

One bowl of soup garnished with pasley with another bowl, a spoon, dish of parsley, and pepper grinder nearby.

5 from 43 votes

Homemade creamy chicken noodle soup with egg noodles, fresh veggies and herbs! A delicious, comforting creamy chicken soup recipe you're sure to love!

Course Soup

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 480kcal

Author Yumna Jawad

Equipment

Ingredients

3 tablespoons butter
1 onion diced
4 celery stalks diced
4 carrots sliced
2 garlic cloves minced
2 tablespoons fresh rosemary chopped
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
½ cup all-purpose flour
2 cups 2% milk
8 cups chicken broth
1 ½ pounds boneless skinless chicken breast
8 ounces egg noodles
2 tablespoons parsley chopped

Instructions

In a large dutch oven over medium heat, melt the butter. Add onion, celery and carrots and cook for 5 to 7 minutes, or until the onion is translucent and the vegetables are beginning to soften. Add garlic, rosemary and thyme and cook for 1 minute more, or until very fragrant. Season with salt and pepper.
Add the flour, stirring with a wooden spoon to evenly coat the vegetables. Add chicken stock, whisking to avoid lumps. Increase the heat to medium high and bring the liquid to a boil. Add chicken breasts, then reduce to a simmer. Cover and cook, stirring occasionally, for 20 minutes or until the chicken is cooked through.
Remove the chicken from the pot and set aside on a cutting board. Bring the soup back up to medium heat, and add egg noodles and milk. Cook, stirring occasionally, for about 8 minutes, or until noodles are tender.
Shred the chicken with two forks. Add chicken back to the pot, along with fresh parsley. Stir everything to combine and serve.

Notes

Tip: Use a hand or stand mixer to shred your chicken. Using two forks is great, but it can be a process. A mixer will have your chicken shredded and ready to go in under 30 seconds!

Nutrition