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–+ servings
Creamy Chicken Noodle Soup.
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5 from 43 votes

Creamy Chicken Noodle Soup

Make my homemade creamy chicken noodle soup with egg noodles, fresh veggies, and fresh herbs. Just 10 minutes to prep!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Servings: 6 servings
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
US Customary - Metric

Instructions

  • In a large Dutch oven over medium heat, melt the butter. Add the onion, celery, and carrots and cook for 5–7 minutes, or until the onion is translucent and the vegetables begin to soften. Add the 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 the chicken stock, whisking to avoid lumps. Increase the heat to medium-high and bring the liquid to a boil. Add the 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, then add the egg noodles and milk. Cook, stirring occasionally, for about 8 minutes, or until the noodles are tender.
  • Shred the chicken with two forks. Add it back to the pot, along with the fresh parsley. Stir to combine and serve.

Notes

  • My Top Tip: Shred the chicken in your stand mixer. Fit it with the paddle attachment and mix at low speed for about 20 seconds. A hand mixer works, too.
  • Storage: Store the soup in an airtight container in the fridge for up to 4 days. Reheat on the stove over medium-low heat or in the microwave until warmed through. If the soup is too thick, add a splash of broth or milk to thin it out.
  • Freezing: I don't recommend freezing this soup because of the dairy. If you do, store it in a freezer-safe container for up to 3 months. Keep in mind that the cream may separate a bit when you thaw it.
Please note that Metric conversions are estimates only.

Nutrition

Calories: 480kcal | Carbohydrates: 49g | Protein: 40g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 542mg | Potassium: 1088mg | Fiber: 3g | Sugar: 8g | Vitamin A: 7267IU | Vitamin C: 8mg | Calcium: 155mg | Iron: 3mg

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