Description
This creamy chicken noodle soup is a comforting classic, perfect for chilly evenings, cozy family dinners, or a soothing meal for someone under the weather. Tender chicken, soft egg noodles, and a rich, velvety broth combine to create a soup that’s warm, flavorful, and deeply satisfying. Simple ingredients and a few key steps ensure each bowl is packed with flavor and love.
Ingredients
Scale
- 2 tbsp butter or olive oil
- 1 medium onion, finely diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced (optional)
- 1 lb boneless, skinless chicken breasts or thighs
- 6 cups chicken broth (homemade or store-bought)
- 1 cup heavy cream (or dairy-free alternative)
- 2 cups egg noodles (or gluten-free noodles)
- 1 tsp dried thyme (or 2 tsp fresh)
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
- Optional: pinch of nutmeg for warmth
Instructions
- Heat butter or oil over medium heat in a large pot. Sauté onions until soft, 3–4 minutes.
- Add carrots, celery, and garlic (if using), and cook until fragrant.
- Season chicken with salt and pepper, then brown lightly on both sides.
- Pour in chicken broth, add thyme, and bring to a gentle simmer. Cover and cook 20 minutes until chicken is tender.
- Reduce heat, add cream slowly, stirring gently.
- Add noodles and cook until tender but still firm, 6–8 minutes.
- Stir in fresh parsley, adjust seasoning, and serve warm.
Notes
- For freezer-friendly soup, store without noodles and add fresh when reheating.
- Taste frequently and adjust seasoning in layers for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg