Description

This Creamy Chicken Noodle Soup is the ultimate comfort food. Packed with tender chicken, hearty egg noodles, and a rich, creamy broth, it’s perfect for chilly days or whenever you’re craving something cozy. Easy to make and full of flavor, it’s a family favorite you’ll come back to again and again.

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1/4 cup all-purpose flour
6 cups chicken broth
2 cups cooked shredded chicken (rotisserie works great)
2 cups egg noodles
1 cup heavy cream
1/2 cup milk
1 teaspoon dried thyme
1 teaspoon salt (more to taste)
1/2 teaspoon black pepper

Fresh parsley, chopped (for garnish)

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Instructions

In a large pot or Dutch oven, melt butter with olive oil over medium heat.
Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
Stir in the garlic and cook for 1 minute.
Sprinkle flour over the veggies and stir well to coat. Cook for 1–2 minutes.
Slowly pour in chicken broth while stirring. Bring to a gentle boil.
Add shredded chicken, egg noodles, thyme, salt, and pepper. Reduce heat to a simmer.
Cook for 10–12 minutes, or until noodles are tender.
Stir in heavy cream and milk. Heat through but do not boil.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh parsley.

Notes

For a lighter version, you can use half-and-half or whole milk instead of heavy cream.
Add frozen peas or corn for extra veggies.
Great for leftovers — the soup thickens as it sits and becomes even more flavorful.

Nutrition

Serving Size: 1 ½ cups
Calories: 390
Sugar: 4g
Sodium: 720mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 22g
Cholesterol: 90mg