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Comforting Creamy Chicken Noodle Soup

A warm and creamy chicken noodle soup that brings comfort and joy, perfect for chilly nights or when you're feeling under the weather.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 tablespoons olive oil or unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 carrots, peeled and sliced
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
Broth and Chicken
  • 8 cups low-sodium chicken broth
  • 2 cups cooked shredded chicken
Noodles and Cream
  • 2 cups egg noodles
  • 1 cup heavy cream or half-and-half
  • 1 tablespoon all-purpose flour (optional) Whisk into cream for thicker soup
Herbs and Seasoning
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
Garnish
  • Fresh parsley or thyme leaves For garnish

Method
 

Preparation
  1. Heat olive oil or butter in a large pot over medium heat.
  2. Add chopped onions, carrots, and celery. Sauté for 5–6 minutes until the vegetables begin to soften.
  3. Add garlic and cook for another minute until fragrant.
Cooking
  1. Pour in the chicken broth and stir in dried thyme and oregano. Season with salt and pepper. Bring the mixture to a gentle boil over medium-high heat.
  2. Add the cooked shredded chicken to the pot. Reduce heat to a simmer and let it cook for 10 minutes so the flavors meld together.
  3. Stir in the egg noodles and simmer for 6–8 minutes, or until the noodles are just tender.
  4. Lower the heat and slowly pour in the heavy cream. If you’d like a thicker soup, whisk the flour into the cream before adding it. Stir well and let it heat through for 3–5 minutes. Do not boil.
  5. Taste and adjust seasoning if needed. Garnish with fresh parsley or thyme and serve warm.

Notes

For an added depth of flavor, use homemade chicken broth or stock. Consider serving with crusty bread or a fresh salad. Can be refrigerated for up to 3 days or frozen for up to 3 months.