Creamy Chicken Noodle Soup
Cozy up with a bowl of this creamy chicken noodle soup, the ultimate comfort food for chilly days. Loaded with tender bites of shredded chicken, hearty egg noodles, and a medley of sautéed vegetables, this irresistibly creamy soup strikes the perfect balance between rich and wholesome. Infused with fragrant dried thyme and parsley, every spoonful is packed with classic, homestyle flavors. The secret to its velvety texture lies in a touch of heavy cream whisked with flour, creating a luscious broth that clings to each ingredient. Ready in just 50 minutes and serving six, this one-pot wonder comes together effortlessly, making it perfect for weeknight dinners or meal prep. Garnish with fresh parsley for a vibrant finish and serve with crusty bread for a meal that warms both body and soul. Keywords: creamy chicken noodle soup, easy one-pot soup recipe, homemade comfort food, creamy broth with noodles.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts or thighs
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 4 cups egg noodles
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chicken breasts or thighs to the pot. Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to a simmer. Add the dried thyme, dried parsley, salt, and black pepper. Cover and let cook for 20 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F).
Remove the cooked chicken from the pot and shred it into bite-sized pieces using two forks. Set aside.
Bring the broth back to a simmer and add the egg noodles. Cook the noodles according to the package instructions, usually 7-9 minutes, until tender.
In a small bowl, whisk together the heavy cream and flour until smooth. Slowly stir this mixture into the soup to thicken the broth.
Return the shredded chicken back into the pot and stir until heated through.
Taste and adjust seasoning with additional salt and black pepper if needed.
Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1182 mg | 51% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 4.8 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 770 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
