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Creamy Chicken Noodle Soup Recipe - Life Made Simple
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Creamy Chicken Noodle Soup

This comforting and protein-rich Creamy Chicken Noodle Soup is the ultimate weeknight meal. Featuring a velvety broth base built on a light roux, tender shredded chicken, and fresh aromatic vegetables, this dish provides a balanced, restaurant-quality experience in under an hour. It is a perfect solution for cold evenings when you crave a hearty, soul-warming bowl of goodness without the hassle of all-day cooking.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: DINNER
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken breast (or rotisserie chicken)
  • 3 large carrots, finely diced
  • 3 celery stalks, thinly sliced
  • 1 medium yellow onion, diced
  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 8 oz wide egg noodles
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 tsp dried thyme

Method
 

  1. Melt butter in a large heavy-bottomed pot over medium heat.
  2. Sauté the diced onion, carrots, and celery until softened, approximately seven minutes.
  3. Stir in the flour to coat the vegetables and cook for two minutes to remove the raw flour taste.
  4. Pour in the chicken broth gradually while whisking constantly to prevent lumps.
  5. Add the chicken breast and thyme, then bring the mixture to a gentle boil.
  6. Reduce heat to low and simmer for fifteen minutes or until the chicken is cooked through.
  7. Remove chicken to shred, return to pot, stir in noodles, and cook until al dente.
  8. Stir in the heavy cream and heat through before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To avoid mushy noodles, you can cook the pasta separately and add it to individual bowls when serving if you plan on storing the soup.