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Creamy Chicken Noodle Soup

A warm and comforting creamy chicken noodle soup that is quick to prepare and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil or unsalted butter Use olive oil for a lighter taste.
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 medium carrots, peeled and sliced (about 1 cup)
  • 2 stalks celery, sliced (about 1 cup)
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken broth (use homemade or high-quality store-bought)
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • to taste Salt and freshly ground black pepper
For the Chicken and Noodles
  • 3 cups cooked shredded chicken (about 1 rotisserie chicken or 3 boneless breasts)
  • 8 ounces egg noodles (wide or medium; gluten-free noodles can be used)
  • 1 cup heavy cream or half-and-half for a lighter option
  • 2 tablespoons all-purpose flour (optional, for thickening)
For Garnish and Finish
  • 2 tablespoons fresh parsley, chopped
  • 1/2 lemon Juice of half a lemon (optional, brightens flavors)
  • to taste Extra ground pepper to serve

Method
 

Preparation of Base
  1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Sauté until the vegetables are soft and the onion is translucent, about 6 to 8 minutes.
Add Garlic and Seasoning
  1. Stir in the minced garlic and thyme. Cook until fragrant, about 30 seconds.
Build the Broth
  1. Pour in 8 cups chicken broth, add the bay leaf, and bring to a gentle boil over medium-high heat.
  2. Reduce heat and simmer for 10 minutes to meld flavors.
Thickening and Cream Addition
  1. If you prefer a slightly thicker soup, whisk 2 tablespoons flour into 1/4 cup of the cream until smooth, then stir into the pot.
  2. Stir in the remaining 3/4 cup cream, then add the shredded chicken. Heat until the mixture is warm, about 3 minutes.
Cooking the Noodles
  1. Add 8 ounces egg noodles to the simmering soup and cook until al dente, usually 6 to 8 minutes depending on package instructions.
Final Touches
  1. Remove the bay leaf.
  2. Stir in 2 tablespoons fresh parsley and the juice of half a lemon, if using.
  3. Taste and adjust with salt and pepper. Serve immediately while hot.

Notes

Use leftover rotisserie chicken to save time. For a lighter soup, substitute half-and-half for heavy cream or use 1 cup milk plus 1 tablespoon cornstarch as a thickener. For vegetarian option, replace chicken with roasted cauliflower and use vegetable broth.