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.


Units Scale
  • 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


  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.


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.