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

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It's the cat's meow, folks.