Creamy Chicken Noodle Soup

This is hands down the best Creamy Chicken Noodle Soup recipe, I have ever tried. It's deeply savory, perfectly creamy and packed with tender chicken, vegetables and al dente noodles/pasta.

Course Dinner

Cuisine American

Keyword chicken noodle soup, creamy chicken noodle soup, creamy chicken noodle soup recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 220kcal

Author Alida Ryder

Ingredients

3 tbsp butter
1 large onion finely chopped
2 carrots peeled and chopped
2 celery stalks finely chopped
4 garlic cloves minced/finely chopped
6 sage leaves
4 sprigs fresh parsley
8 sprigs thyme
4 tbsp flour
8 cups chicken stock bone broth is a great option and adds lots of protein to the soup
1 lb (500g) chicken breasts
1 cup milk
½ cup heavy cream
salt and black pepper to taste
10 oz (300g) egg noodles/short pasta of your choice

Instructions

Set a large, deep Dutch Oven or pot over medium-high heat and melt the butter.
Add the onion, carrot and celery and cook for a few minutes until softened.
Add in the garlic and herbs (I tie them together to make it easy to fish out the stalks at the end of cooking). Cook for 30 seconds.
Add the flour and stir into the vegetables. Pour in the stock.
Add the chicken breasts. Add a big pinch of salt and pepper then cover and bring to the boil. Reduce the heat and allow to simmer gently for 20 minutes, until the chicken is tender.
Remove the chicken breast from the soup and shred using two forks.
Add the chicken, milk and cream to the soup and allow to simmer for another 10 minutes.
If you're preparing the soup ahead, allow to cool at this stage and transfer to airtight containers or freezer bags.
If serving immediately, add the pasta/noodles to the soup and cook for another 10 minutes or until al dente.
Season to taste and serve.

Video

Notes

I prefer adding cooked noodles/pasta to the soup instead of cooking the pasta in the soup. This is optional and definitely not as easy as doing it all in one pot. It also gives you the versatility of keeping the soup leftovers in the refrigerator for a few days.
Add a squeeze of fresh lemon juice to brighten up the soup. I love doing this with creamy soup recipes.
Use any short pasta shape of your choice. Fusilli, orzo, penne or wide egg noodles are all good options.

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