Creamy Chicken Noodle Soup

Sometimes the day just calls for creamy chicken noodle soup.

This wholesome, family-favorite soup is filled with fresh carrots, chunks of juicy chicken breast, tender egg noodles, dried herbs and a touch of cream.

It’s hearty, filling and satisfying!

How to make creamy chicken noodle soup

Featured Ingredients

• Onion and carrot: Aromatics are crucial in a good soup.
• Butter and flour: A roux to thicken the soup (plus the butter adds flavor).
• Chicken breasts: A couple of boneless skinless breasts to simmer in the soup.
• Egg noodles: A few cups of the best egg noodles you can get your hands on.
• Spices and herbs: Salt, black pepper, thyme, sage and a bay leaf.
• Half and half or cream: Whichever you have on hand to make the soup *creamy*.

Step-by-Step Instructions

• Heat the oil in a Dutch oven or stock pot to medium-high heat. Add the onion and carrots and saute 4-5 minutes, until tender.
• Add the butter and stir until melted. Slowly stir in flour until it’s coated in fat and cook for 2-3 minutes, until lightly browned. Increase the heat to high and slowly whisk in the chicken stock, creating a smooth mixture.
• Bring to a simmer and cook 5-6 minutes, whisking constantly, until thickened.
• Add the chicken and egg noodles, season with salt and pepper, then stir in the thyme and sage, until combined.
• Place the bay leaf on top and allow to gently simmer for 15-20 minutes or until the chicken is cooked through.
• Remove the chicken from the soup and place on a cutting board. Use two forks to shred the chicken or use a knife to cut it into pieces. Add the chicken back to the soup.
• Stir in the half and half or cream. Taste and adjust the seasoning, if necessary. Remove the bay leaf and discard.
• Serve soup in bowls.

Recipe Substitutions and Alterations

• For the vegetables: For a quick substitute, use pre-chopped fresh or frozen onion and carrots.
  • You can also add chopped celery.
• For the chicken: You can also use pre-cooked chicken (such as rotisserie).
  • Simply add it to the soup once it’s simmered for a few minutes.
• For the noodles: Use whatever thick, wide or egg noodles you can find.
  • I like to use whole grain noodles for a higher fiber soup.
• For the seasonings: You can sub the thyme, sage and bay leave for a bit of poultry seasoning.
• For the stock: Use any chicken stock or broth you have on hand.
  • If you want to make your own, here is my recipe for homemade chicken stock.

Nutrition Considerations

• To make this gluten free: Use gluten free egg noodles and gluten free all-purpose flour. Be sure all ingredients you choose are gluten free.
• To make this dairy free: Use dairy free half and half, cream or milk.
• To make this nut free: There are no nuts in this recipe. Be sure all ingredients you choose are nut free.
• To make this egg free: This recipe does not contain egg.
• To make this lower sodium: Reduce the amount of salt you add or omit altogether.

Wholesome soup recipes to try:

• Old-Fashioned Ham and Cabbage Soup with Potatoes
• Instant Pot Split Pea & Ham Soup
• Italian Sausage & Tortellini Soup
• Old-Fashioned Chicken Noodle Soup
• Zuppa Toscana
• Loaded Cheesy Potato Soup
• Instant Pot Beef & Barley Soup

Creamy Chicken Noodle Soup

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Creamy classic chicken noodle soup with carrots, chunks of chicken breast, egg noodles, herbs and a touch of cream.

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 20-25 mins
• Total Time: 30-40 mins
• Yield: Serves 6
• Category: Soups
• Method: Stove-Top
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons oil
• 1 medium yellow onion, peeled and diced
• 3 medium carrots, peeled and sliced in rounds
• 2 tablespoons butter
• 6 tablespoons flour
• 2 32–ounce containers unsalted chicken stock
• 2 boneless skinless chicken breasts
• 2 cups egg noodles
• 1 1/2 teaspoons coarse salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried sage leaves
• 1 bay leaf
• 1/4 cup half and half or heavy cream

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Instructions

1. Heat the oil in a Dutch oven or stock pot to medium-high heat. Add the onion and carrots and saute 4-5 minutes, until tender.
2. Add the butter and stir until melted. Slowly stir in flour until it’s coated in fat and cook for 2-3 minutes, until lightly browned. Increase the heat to high and slowly whisk in the chicken stock, creating a smooth mixture.
3. Bring to a simmer and cook 5-6 minutes, whisking constantly, until thickened.
4. Add the chicken and egg noodles, season with salt and pepper, then stir in the thyme and sage, until combined.
5. Place the bay leaf on top and allow to gently simmer for 15-20 minutes or until the chicken is cooked through.
6. Remove the chicken from the soup and place on a cutting board. Use two forks to shred the chicken or use a knife to cut it into pieces. Add the chicken back to the soup.
7. Stir in the half and half or cream. Taste and adjust the seasoning, if necessary. Remove the bay leaf and discard.
8. Serve soup in bowls.

Notes

Cooking Tip: If the broth or stock you’re using doesn’t have a ton of flavor, I’d recommend adding an all-natural chicken bouillon cube or a dollop of chicken-flavored Better Than Bouillon.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 360
• Sugar: 5g
• Sodium: 479mg
• Fat: 16g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 3g
• Protein: 29g
• Cholesterol: 91mg