Creamy Homemade Chicken Noodle Soup
Indulge in the ultimate comfort food with this Creamy Homemade Chicken Noodle Soup, a rich and hearty twist on a beloved classic. Perfect for chilly evenings or when you crave something soothing, this recipe combines tender shredded chicken, silky egg noodles, and a medley of fresh veggies like carrots, celery, and onion. The broth is elevated with aromatic thyme, oregano, and a splash of heavy cream, creating a velvety texture that warms the soul. Ready in under an hour, this easy-to-make soup is made from scratch and designed to fill your kitchen with irresistible aromas. Whether served as a simple weeknight meal or paired with crusty bread for an elegant dinner, this creamy chicken noodle soup is a family favorite that’ll keep everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, chopped
- 3 large Carrots, peeled and sliced
- 2 stalks Celery stalks, diced
- 4 cloves Garlic, minced
- 3 cups Cooked shredded chicken
- 8 cups Chicken broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 whole Bay leaf
- 3 cups Egg noodles
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 1 cup Whole milk
- to taste Salt
- to taste Black pepper
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the unsalted butter and olive oil over medium heat until melted.
Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1-2 additional minutes until fragrant.
Add the shredded chicken, chicken broth, dried thyme, dried oregano, and bay leaf to the pot. Bring the mixture to a gentle boil over medium-high heat.
Reduce the heat to low and simmer for 15 minutes to allow the flavors to meld together.
Bring the soup back to a low boil and stir in the egg noodles. Cook according to the package instructions, usually about 7-8 minutes, or until the noodles are tender.
In a small bowl, whisk together the heavy cream, all-purpose flour, and whole milk until smooth.
Slowly pour the cream mixture into the soup, stirring constantly to prevent lumps. Simmer for 3-5 minutes until the soup thickens slightly.
Season the soup with salt and black pepper to taste. Remove the bay leaf and discard it.
Serve the soup hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 1230 mg | 53% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.6 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 138 mg | 11% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 904 mg | 19% | |
*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.
