Creamy Chicken Noodle Soup Recipe

Two white soup bowls filled with creamy chicken noodle soup. White bowls of oyster crackers and black pepper and next to the bowls.

Creamy Chicken Noodle Soup Recipe

Creamy Chicken Noodle Soup Recipe! This recipe for chicken noodle soup is loaded with chopped veggies, cream, egg noodles and herbs! It’s the perfect soup recipe for a cold winters night!

Course Dinner, Lunch

Cuisine American

Keyword Fall Recipes, Soup Recipe, Winter Recipes

Prep Time 25

Cook Time 25

Total Time 50

Servings Servings

Calories 495kcal

Author Darcey Olson

Cost $10

Equipment

Dutch Oven

Ingredients

1½ Tbsp Olive Oil
1½ Cups Chopped Yellow Onion (Medium Onion)
1⅓ Cups Chopped Carrots (3 Whole Carrots)
1 Cups Chopped Celery (2 Celery Stalks)
3 Cloves Garlic, Minced
32 oz Low-sodium Chicken Broth
2 Whole Bay Leaves
1 tsp Dried Thyme
1 Lb Chicken Breasts, Boneless Skinless (*Note 1)
¼ Cup Butter
¼ Cup All-purpose Flour
2½ Cups Milk (*Note 2)
¼ Cup Heavy Cream
2 Cups Medium Egg Noodles, Uncooked
⅓ Cup Peas (Frozen, Fresh or Canned) (*Note 3)
Optional: Chopped Parsley (Garnish)

Instructions

Add the olive oil to a large soup pot or dutch oven and heat over medium heat. Add the onions, carrots and celery and sauté until tender, about 3 - 4 minutes. Add the garlic and sauté until fragrant, about 30-60 seconds.
Add the chicken broth, bay leaves, thyme and salt and pepper (to taste). Add the chicken breasts and bring soup to a boil over medium-high heat.
Place the cover on the pot and reduce heat to medium. Let simmer until the chicken is cooked, approx. 10-15 minutes (*Note 4). Remove the chicken and let rest for 5 minutes, before shredding into bite size pieces.
Melt the butter in a medium saucepan over medium heat. Add the flour and whisk constantly for about 2 minutes. Slowly add the milk and whisk vigorously until smooth.
Whisk in the heavy cream and bring the roux to a boil, whisking constantly. Transfer the cream roux into the soup mixture along with the shredded chicken and noodles and stir to combine.
Bring the soup up to a low boil and cook for 6-7 minutes, stirring occasionally, until the noodles are al dente (Don't over cook!- *Note 5). Taste and add salt and pepper, to taste. Enjoy immediately!

Notes

Note 1 - To use leftover or rotisserie chicken, just omit the raw skinless chicken breasts and add in the cooked chicken when the recipe calls for you to put the shredded chicken back in the soup pot.

Note 2 - I always use whole milk but 1 or 2% will work as well. Just don't replace the heavy cream as it won't be as thick and creamy.

Note 3 - If using frozen peas, add them in about 2-3 minutes before taking the soup off the heat vs. right before.

Note 4 - The cook time will vary depending on the thickness of the chicken breasts. The larger the breasts the longer the cook time.

Note 5 - Do not over cook the noodles! Soggy noodles = no good.

Nutrition