Go Back

Creamy Chicken Noodle Soup

This warm, creamy soup is perfect for cold days and offers a comforting meal with shredded chicken, egg noodles, and vegetables in a rich broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded or diced Use leftover or rotisserie chicken for convenience.
  • 8 oz wide egg noodles You can swap for gluten-free noodles if needed.
  • 1 cup heavy cream For a lighter version, swap with half-and-half.
  • 2 cups fresh spinach (optional) Adds color and nutrients.
Vegetables
  • 1 medium onion, diced
  • 2 large carrots, sliced
  • 2 stalks celery, sliced
Seasonings
  • 4 tbsp unsalted butter
  • 1/3 cup all-purpose flour To thicken the soup.
  • 6 cups chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp poultry seasoning
  • Salt and pepper to taste

Method
 

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

Notes

Let the soup cool to room temperature before storing. It can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months. Add a splash of broth or water when reheating if the soup thickens.