Creamy Chicken Noodle Soup Recipe

5 from 1 vote

Hearty vegetables and chunks of chicken are combined with heavy cream and egg noodles to create the perfect Creamy Chicken Noodle Soup.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: American

Servings: servings

Author: June Albertson-Dick

Ingredients

2 Tablespoons olive oil
½ medium onion {diced}
2 cloves garlic {minced}
3 carrots {chopped}-about 1 cup
2 stalks celery {chopped}-about 3/4 cup
7 cups chicken stock
3 cups cooked chicken {shredded}
11 ounces frozen egg noodles
2½ cups heavy cream
½ Tablespoon fresh thyme {chopped}
1 teaspoon salt
½ teaspoon black pepper

Instructions

Add olive oil to a heavy bottom pot or dutch oven over medium high heat. Add onion and cook until soft and translucent. Add garlic and cook for an additional 30 seconds.
Add chopped carrots and celery, cook for 3-4 minutes or until slightly softened. The bottom of the pot may be a little browned but that is totally fine.
Add chicken broth to pot and using a spoon, scrape the bottom of the pot to release any of the brown bits. Cook for a couple of minutes or until the broth is warm. Add in shredded chicken, followed by frozen egg noodles. Use the spoon to break up the noodles if you need to. Add heavy cream and once the mixture has came to a boil, add the lid and turn down to simmer. Continue to cook for 15-20 minutes or until egg noodles are cooked through.
Once the 15-20 minutes are up, remove the lid, add they thyme, salt and pepper. Stir to combine and taste to see if you want to add additional salt or pepper. Serve warm and enjoy.

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of stock or cream if needed.

This soup doesn't freeze well once fully assembled, so if freezing, freeze the broth, chicken, and vegetables only, then add fresh cream and noodles when reheating.

Stick with heavy cream instead of milk for the best texture, and leftover cooked or rotisserie chicken works great here.

Nutrition