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Bowl of creamy chicken noodle soup with vegetables and herbs

Creamy Chicken Noodle Soup

A comforting and creamy chicken noodle soup that simmers with the warmth of home-cooked meals. Perfect for chilly days and made in one pot for easy cleanup.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced
  • 3 stalks celery, chopped
  • 8 cups chicken broth (preferably low-sodium)
For the Chicken
  • 1.5 pounds boneless, skinless chicken breasts
  • Salt and pepper to taste
For the Noodles and Creaminess
  • 2 cups egg noodles
  • 1 cup heavy cream (or substitute with half-and-half for a lighter option)
  • 1 teaspoon dried thyme
  • 1 tablespoon fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. In a large pot over medium heat, heat the olive oil.
  2. Add the onion, and sauté until softened and translucent, about 3-4 minutes.
  3. Add the garlic, carrots, and celery. Stir and cook for another 5 minutes, allowing the veggies to soften further.
  4. Season the mixture with salt and pepper, then pour in the chicken broth. Bring it to a gentle simmer.
Cooking
  1. Carefully add the chicken breasts to the pot, ensuring they are covered by the broth and let them simmer for about 15-20 minutes or until fully cooked.
  2. Once cooked, remove the chicken and allow it to rest for a few minutes.
  3. Stir in the egg noodles into the broth and cook for about 8-10 minutes, or until tender.
  4. Shred the cooked chicken using two forks, then return it to the pot.
  5. Stir in the heavy cream and dried thyme. Allow the soup to simmer for another 5 minutes, then taste and adjust seasonings as needed.
  6. Serve hot, garnishing each bowl with a sprinkle of fresh parsley for a pop of color.

Notes

Fresh vegetables will give your soup the best texture and flavor, but frozen veggies can be a quick alternative. For a lighter dish, substitute heavy cream with coconut milk or a non-dairy alternative. Storage: Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, place in freezer-safe containers and use within 3 months.