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Creamy Chicken Noodle Soup
Amelia Amelia

Creamy Chicken Noodle Soup That Feels Like Home

Rich, cozy, and shockingly easy to make, this creamy chicken noodle soup is like a warm hug in a bowl. Loaded with tender chicken, fresh herbs, soft vegetables, and silky noodles, it’s the antidote to cold weather, stress, or general life chaos.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American Comfort Food
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp butter (or olive oil)
  • 1 onion, diced
  • 3 carrots, sliced into coins
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 tsp dried thyme (or 1 tbsp fresh)
  • 6 cups chicken broth
  • 1 lb chicken breasts (or thighs)
  • 8 oz egg noodles (wide, ruffly style)
  • 1 cup heavy cream
  • Salt and pepper to taste

Equipment

  • large soup pot
  • wooden spoon
  • cutting board
  • chef’s knife
  • forks or tongs (for shredding)

Method
 

  1. Melt butter in a large pot over medium heat. Add onions, carrots, and celery. Cook for about 5 minutes, until softened. Add garlic and thyme, and stir for 30 seconds.
  2. Pour in the chicken broth and add the chicken breasts. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove chicken, shred, and return it to the pot.
  3. Add the egg noodles and cook for about 8 minutes, until al dente. Stir occasionally to prevent sticking.
  4. Stir in heavy cream and warm through gently (don’t boil). Season with salt and pepper to taste. Adjust until perfect.

Notes

Don't skip the fresh herbs—they truly elevate the flavor. For best results, use homemade or low-sodium broth. Avoid overcooking the noodles—they’ll keep softening in hot soup. Freeze without noodles and add fresh ones when reheating. Bonus: Top with crispy bacon or grated Parmesan for extra flair.