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Creamy Chicken Noodle Soup

Creamy chicken noodle soup made with a silky cream broth, tender egg noodles, and shredded/diced chicken in one pot. Cozy up with a velvety texture thanks to a quick butter-and-flour thickening step.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breast
  • 4 carrots
  • 4 celery
  • 1 onion
  • 4 clove garlic
Soup base
  • 6 cup chicken broth
  • 2 cup heavy cream
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour Approx. 1/4 cup; measured by volume.
Noodles and seasonings
  • 8 oz egg noodles
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.25 tsp nutmeg
  • salt and pepper To taste.
  • fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until softened and glossy.
  2. Add the garlic and cook for 1 minute until fragrant, stirring constantly.
Build the creamy base
  1. Whisk in the flour and cook for 1–2 minutes to remove the raw flour taste, stirring until the mixture looks smooth.
  2. Gradually add the chicken broth while whisking constantly, scraping the bottom of the pot so no lumps form.
  3. Add the diced chicken, thyme, and dried parsley, then bring the mixture to a gentle simmer.
  4. Simmer for 15 minutes, until the chicken is cooked through and the vegetables are tender, with steady small bubbles.
Finish and cook noodles
  1. Stir in the heavy cream and nutmeg, then bring the soup back to a gentle simmer without boiling.
  2. Add the egg noodles and cook for 6–8 minutes until tender, stirring occasionally so they don’t stick.
  3. Season with salt and pepper to taste, then garnish with fresh parsley and serve while hot.

Notes

For the smoothest texture, whisk the flour into the butter until glossy before adding broth, then add the broth gradually while whisking to prevent lumps. Store leftovers covered in the refrigerator up to 4 days; reheat gently to avoid over-thickening. Freezing is not ideal because the noodles may soften, but you can freeze portions without added noodles if you want. For a lighter option, use half-and-half instead of heavy cream.