Description

This creamy chicken noodle soup is hearty, rich, and full of flavor. It’s the ultimate comfort food with tender chunks of chicken, soft egg noodles, and vegetables all simmered in a creamy broth. Perfect for chilly days or when you need a warm bowl of comfort.

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
1/4 cup all-purpose flour
8 cups chicken broth
2 cups cooked chicken, shredded or diced (rotisserie works great)
2 cups egg noodles
1 cup heavy cream
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
Salt and pepper, to taste

Optional: Fresh parsley, for garnish

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Instructions

In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
Add the onion, carrots, and celery. Cook for 5–6 minutes until softened.
Stir in the garlic and cook for another minute.
Sprinkle in the flour and stir to coat the veggies. Cook for 1–2 minutes.
Slowly pour in the chicken broth, stirring constantly to avoid lumps.
Bring to a boil, then reduce heat and simmer for about 10 minutes.
Add the chicken, egg noodles, thyme, and parsley. Simmer for another 8–10 minutes until the noodles are tender.
Stir in the heavy cream and let simmer for 2–3 more minutes.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley if desired.

Notes

You can use half-and-half or milk instead of heavy cream for a lighter option.
Add a splash of lemon juice for brightness.
Store leftovers in the fridge for up to 4 days—soup will thicken as it sits.

For freezer storage, leave out the noodles and add them fresh when reheating.