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A steaming bowl of creamy chicken noodle soup garnished with fresh parsley

Creamy Chicken Noodle Soup

Warm up with a comforting bowl of creamy chicken noodle soup, packed with tender chicken, vegetables, and rich egg noodles.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450 kcal

Equipment

  • Large pot or Dutch oven

Ingredients
  

Main Ingredients

  • 1 tbsp olive oil or butter
  • 1 medium yellow onion diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 6 cups chicken broth
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary
  • 2 cups cooked chicken shredded or diced
  • 4 oz egg noodles
  • 0.5 cup heavy cream
  • Salt and freshly ground black pepper to taste
  • Fresh parsley chopped, for garnish

Instructions
 

Cooking Steps

  • Heat olive oil or butter in a pot over medium heat, then sauté diced onion, carrots, and celery for 5-7 minutes until softened.
  • Stir in minced garlic, thyme, and rosemary and cook for another minute until fragrant.
  • Pour in chicken broth, bring to a simmer, then add cooked shredded chicken.
  • Reduce heat to low, cover, and gently simmer for 10-15 minutes to meld flavors.
  • Increase heat to medium-high and add egg noodles, cooking according to package directions (5-8 minutes) until al dente.
  • Reduce heat to low and stir in heavy cream, heating gently without boiling to prevent curdling.
  • Season generously with salt and pepper to taste, then ladle into bowls and garnish with fresh parsley.

Notes

For extra flavor, you can roast the chicken bones before making the broth. Store leftovers in an airtight container for up to 3 days.