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Bowl of creamy chicken noodle soup with vegetables and herbs

Creamy Chicken Noodle Soup

A warm and comforting soup made with tender chicken, earthy vegetables, and a rich, creamy broth, perfect for chilly days or family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 1 tbsp unsalted butter Adds a rich and creamy base to your soup.
  • 3 pieces carrots (cut into cubes) Bright and sweet, bringing a pop of color and flavor.
  • 3 pieces stalks celery (cut in half lengthwise and sliced) Crispy and aromatic, it enhances the soup’s overall texture.
  • 1 small onion (diced) Provides a savory depth that forms the aromatic foundation of the dish.
Broth and Seasoning
  • 8 cups low-sodium chicken broth A flavorful liquid that serves as the heart and soul of your soup.
  • 2 cups water Balances the richness of the broth.
  • 1/2 tsp kosher sea salt Enhances all the flavors without being overpowering.
  • 1/2 tsp garlic powder Adds a warm, garlicky aroma that tantalizes the senses.
  • 1/4 tsp ground black pepper A dash of spice that elevates the dish.
  • 1/4 tsp paprika Offers a hint of smokiness and vibrant color.
  • 1/4 tsp dried parsley Brings a touch of herby freshness.
  • 1/4 tsp thyme Earthy and fragrant, adding warmth to every spoonful.
Noodles and Creaminess
  • 1 12 oz bag Reames Frozen Egg Noodles Chewy and comforting, these noodles soak up the delicious broth perfectly.
  • 3 tbsp unsalted butter A hearty addition that enhances the creaminess of the sauce.
  • 1/4 cup all-purpose flour Thickens the soup, giving it a luscious consistency.
  • 1 cup whole milk Smooth and rich, it creates a creamy base.
  • 1/2 cup heavy cream The secret to making your soup irresistibly indulgent.
  • 4 pieces boneless skinless chicken thighs (cooked and shredded) Juicy, tender chicken that makes this dish truly satisfying.

Method
 

Preparation
  1. In a large stockpot or Dutch oven set over medium heat, melt 1 tablespoon of butter. Once melted, add the cubed carrots, sliced celery, and diced onion. Sauté these aromatic vegetables until they become tender, which should take about 5 minutes.
  2. Pour in the 8 cups of low-sodium chicken broth and 2 cups of water, bringing the mixture to a gentle boil. As the broth heats, sprinkle in the kosher salt, garlic powder, black pepper, paprika, dried parsley, and thyme. Stir to combine evenly.
Cooking
  1. Add the Reames frozen egg noodles to the boiling mixture, stirring gently to ensure they are enveloped in the flavorful broth. Allow this to boil for about 15 minutes, until the noodles become tender.
  2. Meanwhile, prepare the creamy mixture in a medium skillet over medium heat. Add 3 tablespoons of butter and let it melt. Whisk in the flour, cooking for 1-2 minutes until it turns a pale golden brown.
  3. Gradually pour in the whole milk and heavy cream, whisking continuously until a smooth paste forms. This creates the luscious, creamy base for your soup.
  4. Carefully add the creamy mixture into the large pot with the boiling noodles and broth. Whisk it in completely until well combined.
  5. Finally, stir in the shredded chicken, allowing it to heat through for another 5 minutes. Once the noodles are tender, remove the pot from heat.

Notes

For added flavor, consider roasting your chicken thighs before shredding them. If you want extra vegetables, you can throw in a handful of frozen peas or corn during the last few minutes of cooking. Ensure you stir the creamy mixture into the soup thoroughly to achieve that velvety texture throughout.