There’s nothing quite like a warm bowl of creamy chicken noodle soup to comfort your soul, especially on a chilly day.
This classic dish is the perfect blend of tender chicken, hearty noodles, and rich, velvety broth that wraps you in coziness with every spoonful.
Whether you’re fighting off a cold or simply craving something wholesome and delicious, this creamy chicken noodle soup is a must-try.
Here is how to make it perfectly every time. This easy recipe takes less than an hour to make in one pot.
Ingredients:
⅓ cup salted butter (75g)
1 heaping cup onion, diced (140g)
2 cups carrots, cut into coins (290g)
2 cups chopped celery (usually 4 stalks, 220g)
1 Tablespoon garlic, minced
3 Tablespoons flour (23g)
1 teaspoon table salt
¾ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried parsley
1 ½ lbs uncooked chicken (see note) (680g)
6-8 cups chicken broth (see note) (1.4-1.9L)
8 oz uncooked egg noodles (226g)
½ cup heavy cream (118ml)
Directions:
- Melt butter in large soup pot over medium heat.
- Add onions, celery, and carrots and cook until softened and onions are translucent.
- Add garlic and cook until fragrant (about 30 seconds).
- Add flour, salt, pepper, paprika, thyme, and parsley in and stir together, coating veggies with flour and spices. Cook until flour is completely absorbed and then cook another 30 seconds longer to toast the flour.
- Slowly, while stirring, drizzle 6 cups of chicken broth into pot.
- Add chicken to the soup and bring to a boil. Once boiling, cover and reduce heat to a simmer (usually medium-low heat). Cook until chicken is thoroughly cooked through (typically around 15-20 minutes).
- Once chicken is cooked, remove from the pot and cut or shred into bite-sized pieces. Return shredded chicken to pot.
- Add egg noodles and cook until tender (about 10 minutes). Once noodles are cooked, reduce the heat to low and stir in heavy cream until completely incorporated.
- Taste test and add additional salt and pepper as needed. Serve and enjoy.
