Creamy Chicken Noodle Soup 

Warm, rich, and wonderfully comforting, this Creamy Chicken Noodle Soup is filled with tender shredded chicken, soft egg noodles, sweet carrots, and celery in a silky, herb-seasoned broth. It’s an easy homemade family favorite that’s perfect for chilly evenings or whenever you’re craving a cozy bowl of comfort food.

Ingredients

For the Soup

2 cups (300 g) cooked chicken breast, shredded

8 ounces (225 g) wide egg noodles

3 medium carrots, peeled and chopped

3 celery stalks, sliced

1 medium yellow onion, finely chopped

4 garlic cloves, minced

3 tablespoons unsalted butter

2 tablespoons all-purpose flour

5 cups (1.2 liters) chicken broth

1 cup (240 ml) heavy cream

1/2 cup (120 ml) whole milk

1 teaspoon dried thyme

1 teaspoon Italian seasoning

1/2 teaspoon dried rosemary

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

Salt, to taste

2 tablespoons fresh parsley, chopped

Preparation Steps

1. Prepare the vegetables. Peel and chop the carrots, slice the celery, finely dice the onion, and mince the garlic. Shred the cooked chicken into bite-sized pieces.
2. Sauté the vegetables. Melt the butter in a large Dutch oven or soup pot over medium heat. Add the chopped onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add the garlic and herbs. Stir in the minced garlic, thyme, Italian seasoning, rosemary, garlic powder, and black pepper. Cook for about 1 minute until fragrant.
4. Thicken the soup base. Sprinkle the flour over the vegetables and stir continuously for 1 minute. This will help create a rich, creamy broth.
5. Pour in the chicken broth. Gradually add the chicken broth while stirring to prevent lumps. Bring the mixture to a gentle boil, then reduce the heat and simmer for 8–10 minutes until the carrots are nearly tender.
6. Cook the egg noodles. Add the wide egg noodles directly to the simmering broth. Cook according to the package directions, usually 7–9 minutes, until tender. Stir occasionally to prevent sticking.
7. Add the shredded chicken. Stir the cooked chicken into the soup and let it warm through for 2 minutes.
8. Make it creamy. Reduce the heat to low. Slowly pour in the heavy cream and whole milk, stirring gently until the broth becomes smooth and creamy.
9. Finish the soup. Simmer gently for another 2–3 minutes without boiling. Taste and adjust the salt and black pepper as needed. If the soup becomes too thick, add a little extra chicken broth.
10. Garnish and serve. Remove the pot from the heat and stir in the freshly chopped parsley. Ladle the creamy chicken noodle soup into deep bowls and serve warm.

Closing

This Creamy Chicken Noodle Soup is everything a comforting homemade meal should be: tender chicken, flavorful vegetables, soft noodles, and a deliciously creamy broth. It’s a wonderful dinner for the whole family and tastes especially good with warm bread on the side.

Would you enjoy this cozy chicken noodle soup with buttery biscuits or warm garlic bread?