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Creamy Chicken Noodle Soup

Creamy chicken noodle soup with a velvety cream broth, tender egg noodles, and shredded-style diced chicken. Simmered vegetables and a roux-thickened base make it rich without being heavy.
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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 and vegetables
  • 1.5 lb chicken breast Dice before cooking.
  • 4 carrots Slice.
  • 4 celery Slice.
  • 1 onion Dice.
  • 4 cloves garlic Minced.
Soup base
  • 6 cup chicken broth Warm or room temperature is fine for gradual whisking.
  • 2 cup heavy cream Stir in near the end; do not boil hard.
  • 4 tbsp unsalted butter For sauté and roux.
  • 0.25 cup all-purpose flour Whisked into butter to form a roux.
  • 1 tsp dried thyme Adds an herb note to the broth.
  • 1 tsp dried parsley Seasoning layer.
  • 0.25 tsp nutmeg For a warm, subtle depth.
  • 1 salt and pepper To taste.
  • 1 garnish fresh parsley For serving garnish.
Noodles
  • 8 oz egg noodles Cook until tender in the simmering soup.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the unsalted butter in a large pot over medium heat, then add the onion, carrots, and celery and cook for 5 minutes with occasional stirring until slightly softened.
  2. Add the minced garlic and cook for 1 minute, stirring continuously until fragrant.
Build the roux and broth base
  1. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring, until the flour taste cooks out and the mixture looks smooth.
  2. Gradually add the chicken broth while whisking constantly to prevent lumps, then add the diced chicken, dried thyme, and dried parsley.
  3. Simmer the soup for 15 minutes at a gentle simmer until the chicken is cooked through and the vegetables are tender.
Finish with cream and noodles
  1. Stir in the heavy cream and nutmeg, then bring the soup back to a gentle simmer.
  2. Add the egg noodles and cook for 6-8 minutes until tender, stirring occasionally to keep them from sticking.
  3. Season with salt and pepper to taste, then garnish with fresh parsley before serving.

Notes

For the smoothest texture, whisk the flour thoroughly into the butter before adding broth, and add the broth gradually while whisking. Store leftovers in the fridge up to 3 days; reheat gently to avoid over-thickening. Freezing is not recommended because egg noodles can turn soft after thawing. For a lighter version, use half-and-half instead of heavy cream (reduce added cream slightly if the soup thickens too much).