Creamy Chicken Noodle Soup That Warms Your Soul

This creamy chicken noodle soup is a comforting dish perfect for chilly days, featuring tender chicken, egg noodles, and a rich, velvety broth.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 cups

Course: Soup

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 cup celery, chopped Adds crunch and depth of flavor; substitute with leeks or fennel for a different twist.
1 cup carrots, diced Provides sweetness and color; can use parsnips for a unique flavor.
1 cup onion, chopped Builds a savory foundation; shallots or green onions can be good alternatives.
2 tablespoons olive oil Used for sautéing vegetables; can be replaced with vegetable oil or butter.
2 tablespoons butter Adds creaminess to your soup; use more olive oil for a dairy-free option.
3 cloves garlic, minced Enhances aroma and flavor; fresh is best, but garlic powder can substitute if needed.

For Thickening and Flavor

1/2 cup flour Thickens the broth; opt for cornstarch or gluten-free flour for a gluten-free version.
6 cups chicken broth The essential base of the soup; homemade or low-sodium store-bought versions work well.
1 teaspoon Italian seasoning Contributes herbal notes; substitute with a mix of oregano, basil, and thyme.

For the Creamy Texture

1 pound chicken breasts, cubed The main protein source; you can use boneless, skinless chicken thighs if preferred.
1 cup heavy/whipping cream Imparts richness; coconut cream or half-and-half can be used, although it will change the flavor.
2 cups egg noodles Offers texture and substance; any pasta type works – just adjust the cooking time accordingly.

To Finish Up

to taste salt Enhances overall flavors; remember to adjust to taste.
to taste pepper Enhances overall flavors; remember to adjust to taste.
1/4 cup fresh parsley, chopped Adds freshness and color; chives can be a great substitute or it can be omitted entirely.

Equipment

Large Pot

Method

Step-by-Step Instructions for Creamy Chicken Noodle Soup

In a large pot, heat olive oil and butter over medium-high heat. Add celery, carrots, and onion. Sauté for 5–7 minutes until vegetables soften and onions turn translucent.
Stir in minced garlic, cooking for an additional 30 seconds until fragrant.
Sprinkle in flour, stirring constantly for about 1 minute until nicely incorporated and lightly golden.
Slowly pour in chicken broth while whisking to dissolve the flour, bringing mixture to a gentle boil.
Add cubed chicken breasts and Italian seasoning, reducing heat to low. Stir in heavy cream and let simmer uncovered for about 10 minutes.
Incorporate egg noodles and cook for an additional 8–10 minutes until tender.
Remove cooked chicken, chop into bite-sized pieces, and stir back into the soup. Season with salt and pepper, then sprinkle in parsley.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

For best results, store noodles separately from soup to prevent soaking up broth when refrigerating leftovers.

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