Name: Creamy Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Ingredients: 1 lb boneless, skinless chicken breast or thighs (or a combination); 1 medium onion, diced; 3 large carrots, peeled and sliced; 2 celery stalks, sliced; 3 cloves garlic, minced; 6 cups chicken broth (preferably low-sodium); 1 ½ cups egg noodles (or gluten-free noodles); 1 cup heavy cream (or half-and-half for a lighter version); 2 tablespoons butter; 1 teaspoon dried thyme; 1 teaspoon dried parsley; 1 bay leaf; Salt and pepper to taste; 1 tablespoon lemon juice (optional, for a bright finish); Fresh parsley for garnish (optional)

Description

A comforting, hearty soup featuring tender chicken, vegetables, and noodles in a rich and creamy broth. It’s a warm, soothing dish perfect for chilly days and a family favorite that’s easy to make!

Ingredients

Scale

For the Creamy Chicken Noodle Soup:

1 lb boneless, skinless chicken breast or thighs (or a combination)
1 medium onion, diced
3 large carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
6 cups chicken broth (preferably low-sodium)
1 ½ cups egg noodles (or gluten-free noodles)
1 cup heavy cream (or half-and-half for a lighter version)
2 tablespoons butter
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
Salt and pepper to taste
1 tablespoon lemon juice (optional, for a bright finish)
Fresh parsley for garnish (optional)

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Instructions

1. Prepare the Chicken

Start by preparing the chicken. If you’re using chicken breasts or thighs, season them with salt and pepper. Heat 1 tablespoon of butter in a large pot over medium heat. Add the chicken and cook for 6-8 minutes per side, or until the chicken is fully cooked through (the internal temperature should reach 165°F or 75°C). Once cooked, remove the chicken from the pot and set it aside to cool. Once cooled, shred the chicken using two forks or chop it into bite-sized pieces.

2. Cook the Vegetables

In the same pot, add the remaining 1 tablespoon of butter. Once melted, add the diced onion, carrots, and celery. Sauté the vegetables for about 5 minutes, or until they begin to soften. Add the minced garlic and cook for an additional 1 minute until fragrant. This step builds the flavor base for the soup.

3. Add the Broth and Seasonings

Next, pour in the chicken broth and add the bay leaf, thyme, and parsley. Stir to combine and bring the mixture to a simmer. Let it cook for about 15 minutes, allowing the vegetables to become tender and the flavors to meld together.

4. Add the Noodles

Once the vegetables are tender, add the egg noodles to the pot. Stir well, and cook for 8-10 minutes, or until the noodles are al dente. If you prefer a softer noodle, cook for a few extra minutes, but be mindful not to overcook the noodles, as they will continue to soften once the soup is off the heat.

5. Make It Creamy

Reduce the heat to low and stir in the heavy cream. Let the soup simmer for an additional 5 minutes, allowing the cream to fully incorporate and thicken the broth. Taste and adjust the seasoning with salt and pepper as needed. If desired, add a tablespoon of lemon juice to brighten up the flavors.

6. Add the Shredded Chicken

Once the soup has reached the desired creaminess, add the shredded chicken back into the pot. Stir to combine and cook for another 2-3 minutes until the chicken is heated through.

7. Serve and Garnish

Ladle the creamy chicken noodle soup into bowls. Garnish with fresh parsley for a pop of color and a touch of freshness. Serve immediately, and enjoy the comforting flavors of this homemade soup!

Prep Time: 15 minutes
Cook Time: 55 minutes

Nutrition

Calories: 400-450 kcal
Fat: 20-25g
Carbohydrates: 30-35g
Protein: 25g