Creamy Chicken Noodle Soup

5 from 1 vote

Creamy Chicken Noodle Soup

This Creamy Chicken Noodle Soup recipe is a delicious twist on the classic, with tender chicken, hearty noodles, and a rich, creamy broth that’s packed with flavor. It’s perfect for a cozy family dinner or when you’re needing something warm and comforting. Best of all, it’s simple to make and ready to put on the table in no time!

Course Entree, Soup

Cuisine American

Keyword chicken noodle soup, creamy chicken noodle soup, creamy chicken noodle soup recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 445kcal

Author Trish - Mom On Timeout

Ingredients

2-3 tablespoons extra virgin olive oil
1 large yellow onion diced
4 celery stalks diced
4 medium carrots peeled and diced
1 teaspoon kosher salt
1 teaspoon black pepper
8 cloves garlic minced
3 tablespoons minced fresh thyme
3 tablespoons minced fresh rosemary
⅓ cup all purpose flour
8 cups low sodium chicken broth or stock
1 pound boneless skinless chicken thighs
12 ounces wide egg noodles your choice
1 cup heavy cream
1 tablespoon lemon zest optional
3 tablespoons minced fresh dill optional

Garnishes:

parsley
rosemary

Instructions

In a large pot or dutch oven over medium high heat, add olive oil, onion, celery, carrots, salt, and pepper. Stir and saute for 5 minutes until vegetables have softened.
2-3 tablespoons extra virgin olive oil, 1 large yellow onion, 4 celery stalks, 4 medium carrots, 1 teaspoon kosher salt, 1 teaspoon black pepper
Add garlic, rosemary and thyme and saute for 1-2 minutes until fragrant. Add flour and stir, cooking for another minute.
8 cloves garlic, 3 tablespoons minced fresh thyme, 3 tablespoons minced fresh rosemary, ⅓ cup all purpose flour
Next, while stirring slowly pour in your chicken broth, allowing the broth to slowly be absorbed by the flour. Do this until you have added all of your broth.
8 cups low sodium chicken broth
Bring your broth to a simmer and add your chicken thighs. Simmer and cook for 15-20 minutes until no longer pink and fully cooked through. The center should be 165 degrees.
1 pound boneless skinless chicken thighs
Once chicken is cooked through, remove from the pot and place on a plate. Shred chicken with two forks and set aside.
Add in your noodles and chicken and cook for 7-8 minutes.
12 ounces wide egg noodles
Add in cream, lemon zest, and dill. Stir to combine and add salt and pepper to taste.
1 cup heavy cream, 1 tablespoon lemon zest, 3 tablespoons minced fresh dill
Serve in bowls with fresh parsley and herbs if desired.
parsley, rosemary

Notes

Storage Information

Refrigerator: After cooling completely, transfer the soup to an airtight container and store for up to 3-4 days.

Freezer: If you plan to freeze the soup, leave the noodles out as they can become mushy after thawing. Simply freeze the soup base in a freezer-safe container for up to 3 months, and when you’re ready to enjoy it, thaw, reheat, and add freshly cooked noodles!

Nutrition