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Creamy Chicken Noodle Soup

A warm, creamy soup filled with cooked chicken, vegetables, and egg noodles in a delicious broth, perfect for cold days or when you’re feeling under the weather.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced
  • 4 tbsp unsalted butter
  • 1 medium onion, diced
  • 2 large carrots, sliced
  • 2 stalks celery, sliced
  • 1/3 cup all-purpose flour
  • 6 cups chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp poultry seasoning
  • 8 oz wide egg noodles
  • 1 cup heavy cream
  • 2 cups fresh spinach (optional)
  • Salt and pepper to taste

Instructions

  1. In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened.
  2. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
  3. Slowly pour in the chicken broth while whisking to prevent lumps. Add thyme and poultry seasoning. Bring to a gentle boil.
  4. Add the egg noodles and simmer for 7-9 minutes, or until the noodles are tender.
  5. Stir in the shredded chicken and heavy cream. Heat through for 2 minutes. Add spinach if using and season with salt and pepper.

Notes

For storage, cool soup to room temperature. Store in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat gently and add broth if necessary.

  • Author: mehdilmh
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: None

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 2g
  • Sodium: 800mg
  • Fat: 23g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 75mg

Keywords: chicken noodle soup, creamy soup, comfort food, weeknight meal, quick soup