Go Back

Creamy Chicken Noodle Soup

Creamy chicken noodle soup with velvety cream broth, egg noodles, and tender shredded chicken. Simmered vegetables and a roux-thickened base create a silky texture in one pot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast, diced
Vegetables
  • 4 carrots, sliced
  • 4 celery, sliced
  • 1 onion, diced
  • 4 garlic, minced
Broth and cream
  • 6 cup chicken broth
  • 2 cup heavy cream
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
Noodles and seasonings
  • 8 oz egg noodles
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.25 tsp nutmeg
  • 0.1 salt and pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the unsalted butter in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until beginning to soften and look glossy.
  2. Add the minced garlic and cook for 1 minute until fragrant, then whisk in the all-purpose flour and cook for 1 to 2 minutes to remove the raw flour taste.
Build the creamy base
  1. Gradually add the chicken broth while whisking constantly, then stir in the diced chicken, dried thyme, and dried parsley to evenly distribute.
  2. Simmer for 15 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender and easily pierced with a fork.
  3. Stir in the heavy cream and nutmeg, then bring the soup back to a gentle simmer until it looks smooth and lightly thickened, not boiling hard.
Cook the noodles and finish
  1. Add the egg noodles and cook for 6 to 8 minutes until tender and the broth turns silky and cohesive around them.
  2. Season with salt and pepper to taste, then garnish with fresh parsley before serving.

Notes

Pro tip: keep the simmer gentle after adding the cream to prevent the soup from breaking; whisk the broth in gradually so the roux stays smooth. Refrigerate leftovers in an airtight container up to 3 days; reheat on the stove over low heat until steaming. Freezing is not recommended because the egg noodles can become soft and grainy after thawing. For a lighter option, use half-and-half instead of heavy cream, noting the soup may be slightly thinner.