Description
This Creamy Chicken Noodle Soup is a comforting and hearty dish, perfect for chilly days. Made with tender chicken breast, wide egg noodles, fresh vegetables, and a rich creamy broth, it’s a classic soup recipe that delivers warmth and satisfaction in every bowl.
Ingredients
Scale
Vegetables and Aromatics
- ½ yellow onion, chopped (about 1 cup)
- 3 carrots, peeled and sliced ¼-inch thick (about 1.5 cups)
- 2 ribs celery, sliced ⅜-inch thick (about 1.5 cups)
- 2 cloves garlic, minced
Soup Base
- 4 tablespoons unsalted butter
- ½ teaspoon dried thyme
- 4 tablespoons all-purpose flour
- 1/3 cup white wine (optional; or use extra chicken broth)
- 6 cups chicken broth (plus up to 2 cups more as needed)
Main Ingredients
- 1 pound boneless skinless chicken breast
- 2 heaping cups wide egg noodles
- 1 cup heavy cream
Seasoning and Garnish
- Salt and freshly ground black pepper, to taste
- Fresh parsley and thyme for garnish (optional)
Instructions
- Cook vegetables: In a large pot or Dutch oven, melt butter over medium heat. Add the chopped onion, peeled and sliced carrots, and sliced celery. Sauté until the vegetables are softened, about 8 to 10 minutes. Then add minced garlic and dried thyme, cooking for about 1 minute until fragrant.
- Add flour: Reduce the heat to medium-low. Sprinkle the all-purpose flour evenly over the sautéed vegetables. Stir well to coat the vegetables with flour and cook for 3 to 4 minutes, stirring frequently to avoid browning.
- Add liquids: Pour in the white wine (or additional chicken broth if skipping wine), stirring until the mixture is smooth. Then add the 6 cups of chicken broth, stirring continuously to fully incorporate the flour into the liquid and create a smooth base.
- Cook soup: Nestle the boneless skinless chicken breasts into the pot making sure they are fully submerged in the broth. Cover and simmer over medium heat until the chicken is cooked through and tender, about 15 to 20 minutes. Remove the chicken breasts from the pot and set aside on a cutting board to rest before shredding.
- Add noodles: Bring the soup back to a gentle simmer over medium-high heat. Add the wide egg noodles to the pot and cook for about 5 minutes, until the noodles are halfway done.
- Shred chicken: While the noodles are cooking, shred the rested chicken breasts using two forks into bite-sized pieces.
- Finish cooking soup: Stir the heavy cream into the soup, then add the shredded chicken. If the soup appears too thick, add additional chicken broth up to 2 cups to reach your desired consistency. Continue simmering until the noodles are fully cooked. Adjust seasoning with salt and freshly ground black pepper to taste.
- Serve: Garnish the soup with fresh parsley and thyme if desired, and serve immediately while hot and creamy.
Notes
- Using white wine adds depth to the broth but can be omitted or substituted with extra chicken broth.
- Wide egg noodles work best for this recipe, but any broad pasta can be used.
- The soup can be made ahead; reheat gently to avoid curdling the cream.
- For a thicker soup, reduce the amount of broth or add an extra tablespoon of flour during the flour step.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
