Creamy Chicken Noodle Soup Recipe

I’m excited to share my Creamy Chicken Noodle Soup that stays light and silky while hiding a small kitchen twist you’ll want to read about.

If you’re after an easy, light, yet totally craveable bowl, this is my go to. I stumbled on a way to make a Creamy Chicken Noodle Soup that somehow feels fancy but is shockingly simple, you know?

I use boneless skinless chicken breasts and wide egg noodles so it’s familiar but not boring, and it hits that Chicken Noodle Soup Homemade spot without being heavy. Sometimes it’s like, wait how is this so good, right?

I want you curious, not full of rules, so try it and tell me what surprised you.

Ingredients

• Chicken: Lean protein, builds muscle and adds rich savory flavor, very comforting.
• Carrots: Sweet, crunchy, add color and fiber, give natural sweetness to broth.
• Onion: Adds sweetness and umami when cooked, gives soup depth and aroma.
• Garlic: Pungent, boosts flavor, possible immune benefits, use sparingly so it doesnt overwhelm.
• Egg noodles: Starchy, comforting carbs that soak up broth, make soup hearty and filling.
• Milk and cream: Adds silky richness, ups calories and fat, makes soup smooth and indulgent.
• Chicken broth: Savory liquid base, provides electrolytes, low sodium is healthier and clearer tasting.
• Butter or olive oil: Fat for flavor and mouthfeel, helps saute veggies, carries aromatics better.
• Parsley and lemon: Bright parsley and lemon juice add fresh lift, cuts richness and brightens.

Ingredient Quantities

• 1 lb boneless skinless chicken breasts, about 2 medium (or 2 cups cooked shredded)
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and sliced, about 1 1/2 cups
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 3 tablespoons all purpose flour
• 6 cups low sodium chicken broth
• 1 cup whole milk
• 1/2 cup half and half or heavy cream, optional for extra creaminess
• 8 oz wide egg noodles, about 2 cups dry
• 1 teaspoon dried thyme or 1 tablespoon fresh chopped
• 1 bay leaf
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish
• Juice of 1/2 lemon, optional

How to Make this

1. Season the chicken with salt and pepper. Heat the olive oil and 1 tablespoon of the butter in a large pot over medium high heat; sear the chicken 3 to 4 minutes per side until golden, then remove to a plate and set aside.

2. Add the remaining 2 tablespoons butter to the pot, then toss in the diced onion, sliced carrots and diced celery. Cook, stirring now and then, until the vegetables are soft about 6 to 8 minutes. Add the minced garlic and cook 30 seconds more, don’t let it burn.

3. Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes so the raw flour taste cooks out, it will form a light paste.

4. Slowly pour in the chicken broth while scraping the brown bits from the bottom of the pot, whisking so it smooths out. Stir in the thyme and the bay leaf.

5. Return the seared chicken to the pot, bring the soup to a gentle simmer and cook until the chicken is cooked through about 10 to 12 minutes or until it reaches 165 degrees F. Remove the chicken and set aside, keep the soup simmering gently.

6. Shred the chicken with two forks and return it to the pot. Reduce heat to low and stir in the whole milk and the half and half or heavy cream if you want extra richness. Warm through but do not boil hard once the dairy is in.

7. Add the wide egg noodles and simmer gently until they are tender about 6 to 8 minutes depending on the noodle, stir occasionally so they dont stick. If the soup gets too thick add a splash more broth or water.

8. Taste and season with more salt and plenty of freshly ground black pepper, squeeze in the juice of half a lemon if using, and stir in the chopped parsley. Remove and discard the bay leaf before serving.

9. Serve hot with extra parsley and pepper. Tip 1: if you start with 2 cups cooked shredded chicken skip searing and add it with the milk in step
6. Tip 2: leftovers keep 3 days in the fridge but the noodles will soak up broth, so if you plan to store some, undercook the noodles a bit initially or store soup and noodles separately.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven (6 to 8 qt)
2. Chef’s knife (sharp)
3. Cutting board
4. Measuring cups and measuring spoons
5. Wooden spoon or heatproof silicone spatula for stirring
6. Tongs for searing and moving the chicken
7. Whisk for smoothing the flour into the broth
8. Two forks for shredding the chicken
9. Ladle or large serving spoon (so you dont splash when serving)

FAQ

Creamy Chicken Noodle Soup Recipe Substitutions and Variations

• Chicken breasts: swap with shredded rotisserie chicken, cooked turkey breast, or firm tofu for a vegetarian version, they’ll all hold up well in the soup
• All purpose flour: use cornstarch or arrowroot to thicken, or a gluten free flour blend if you need no gluten
• Whole milk or half and half: use 2 percent milk, evaporated milk for extra richness, or unsweetened oat milk for a dairy free option
• Wide egg noodles: use fettuccine or pappardelle, any short pasta like shells or fusilli, or rice noodles if you need gluten free

Pro Tips

– Sear the chicken quick and dont try to finish cooking it in the pan, just get a golden crust for flavor then finish it in the soup. If you start with cooked shredded chicken skip the sear and add it near the end so it doesnt dry out.

– When you add the flour, cook it with the veggies a minute or two so it loses that raw flour taste, but dont let it go dark or youll get a toasty flavor you may not want. Pour the broth in slowly while whisking or scraping the bottom so you dont end up with lumps.

– Be gentle with the milk and cream, heat them through on low and never let the soup boil hard after dairy goes in or it can split. If youre nervous, temper the milk by stirring a ladle of hot broth into the milk first, then add that back to the pot.

– If you plan to save leftovers, either undercook the noodles by a minute or two or store them separately from the broth, they soak up liquid fast. When reheating, add a splash of broth or water and warm slowly so it doesnt dry out or become gummy.