Creamy Chicken Noodle Soup
This creamy chicken noodle soup is a quick, comforting weeknight go-to that balances a rich, silky broth with tender shredded chicken and classic vegetables, making it perfect for families and picky eaters.
Ingredients
Chicken and Broth
- 2 cups cooked chicken, shredded rotisserie or poached chicken works great
- 8 cups chicken broth use low-sodium if you want control over salt
Vegetables
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
Pasta and Cream
- 2 cups egg noodles
- 1 cup heavy cream sub: half-and-half for lighter texture
Seasonings and Oil
- 2 tablespoons olive oil
- 1 teaspoon thyme dried or 1 tbsp fresh
- salt and pepper to taste
- fresh parsley for garnish
Instructions
Preparation
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Sauté until the vegetables are softened and the onion is translucent, about 6–8 minutes.
- Stir in the minced garlic and thyme and cook for 30–60 seconds until fragrant—don’t let the garlic brown.
Cooking
- Pour in 8 cups chicken broth and bring the pot up to a boil.
- Once boiling, reduce heat to a gentle simmer and add 2 cups egg noodles and the 2 cups shredded cooked chicken. Cook until the noodles are tender (check package time, usually 6–8 minutes).
- Lower the heat to low. Stir in 1 cup heavy cream and gently warm for 1–2 minutes—do not boil after adding the cream to avoid curdling. Season to taste with salt and pepper.
- Ladle into bowls and garnish with chopped fresh parsley before serving.
Notes
Swap egg noodles for gluten-free pasta or small shells if needed. For a lighter soup, replace heavy cream with full-fat coconut milk or use half-and-half. If you prefer a thicker result, mash a few cooked carrots into the broth before adding the cream.