Description
Enjoy this Easy Creamy Chicken Noodle Soup, a rich and hearty meal perfect for cold days. Made with tender chicken, vegetables, egg noodles, and a creamy broth, it’s ready in under an hour!
Ingredients
Scale
- 2 cups cooked shredded chicken breast or rotisserie chicken
- 8 oz egg noodles
- 2 carrots, diced
- 2 stalks celery, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbsp butter
- 6 cups chicken broth
- 1 cup heavy cream or milk
- 2 tbsp flour
- 1 tbsp olive oil
- 1 tsp thyme
- 2 tbsp parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Sauté the vegetables: In a large pot, heat olive oil and butter over medium heat. Add diced onions, carrots, and celery. Sauté until softened, about 5 minutes. Add minced garlic and cook for another minute.
- Cook the chicken: If using raw chicken breasts, add them to the pot and pour in the chicken broth. Bring to a simmer and let cook until the chicken is fully cooked, about 15-20 minutes. Remove the chicken, shred it, and set aside.
- Make the creamy base: In the same pot, melt butter and whisk in flour to create a roux. Gradually add heavy cream or milk, stirring constantly to prevent lumps. Allow it to thicken.
- Combine everything: Return the shredded chicken to the pot, add the egg noodles, and pour in the chicken broth. Stir well and let simmer until the noodles are tender, about 10 minutes.
- Season and serve: Add thyme, salt, black pepper, and chopped parsley for flavor. Adjust seasoning to taste. Serve hot and enjoy!
Notes
- Make it dairy-free: Use coconut milk or almond milk instead of heavy cream.
- Use different noodles: Swap egg noodles for pasta shells, rotini, or gluten-free noodles.
- Add extra veggies: Stir in spinach, peas, or corn for added nutrients.
- Make it spicy: Add a pinch of red pepper flakes for some heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American
Keywords: Chicken Noodle Soup, Creamy Soup, Comfort Food, Easy Dinner, One-Pot Recipe