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–+ servings
Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup for Cozy Family Dinners

This creamy chicken noodle soup is a family-favorite meal, perfect for cozy, chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 460
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon unsalted butter can substitute with olive oil for a dairy-free option
  • 1 cup carrots cut into small cubes
  • 1 cup celery sliced lengthwise
  • 1 cup onion diced finely
  • 4 cups low-sodium chicken broth can swap with vegetable broth
  • 1 cup water
  • 1 teaspoon kosher sea salt adjust according to broth saltiness
  • 1 teaspoon garlic powder or use fresh minced garlic
  • ½ teaspoon ground black pepper adjust to taste
  • ½ teaspoon paprika
  • 1 tablespoon dried parsley use fresh for better flavor
For the Noodles
  • 12 ounces Reames frozen egg noodles or any favorite pasta
For the Creamy Finish
  • ¼ cup all-purpose flour cook to a pale hue first
  • 2 cups whole milk or plant-based milk
  • 1 cup heavy cream can reduce or skip for lighter version
For the Protein
  • 2 cups shredded cooked chicken thighs or use rotisserie chicken

Equipment

  • large stockpot or Dutch oven
  • Skillet
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Melt 1 tablespoon of unsalted butter over medium heat in a large stockpot. Add diced carrots, sliced celery, and chopped onion. Sauté for about 5 minutes until tender and onion is translucent.
  2. Pour in 4 cups of low-sodium chicken broth and 1 cup of water. Stir in seasonings and 12 ounces of Reames frozen egg noodles. Bring to a boil and cook for 15 minutes.
  3. Melt 3 tablespoons of unsalted butter in a skillet over medium-low heat. Whisk in ¼ cup of all-purpose flour, cooking until pale golden. Gradually whisk in 2 cups of whole milk and 1 cup of heavy cream until thickened.
  4. Reduce heat to low on the stockpot, slowly combine the creamy mixture with the soup. Stir in 2 cups of shredded chicken. Let simmer for an additional 5 minutes.
  5. Adjust seasoning to taste. Serve with chopped fresh parsley on top.

Nutrition

Serving: 1bowlCalories: 460kcalCarbohydrates: 34gProtein: 25gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 750mgFiber: 2gSugar: 4gVitamin A: 850IUVitamin C: 6mgCalcium: 200mgIron: 2mg

Notes

For best flavor, use fresh herbs and vegetables. This soup keeps well in the fridge for 3-4 days.

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