Creamy Chicken Noodle Soup Recipe

A big pot of soup with a soup ladle lifting some out.

4.91 from 11 votes

Creamy Chicken Noodle Soup Recipe

Creamy Chicken Noodle Soup combines a mirepoix of veggies, shredded chicken, frozen egg noodles, and a tasty broth enriched with whole milk. This classic soup is comfort food for the body and soul that your whole family will love!

Course Soup

Cuisine American

Keyword chicken noodle soup with egg noodles, creamy chicken noodle soup, homemade chicken noodle soup

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 590kcal

Author Sue Ringsdorf

Ingredients

For the veggies:

1/4 cup unsalted butter
1.5 cups diced onion - about 1/2 medium onion
2 cups diced carrots - about 2 large carrots
1 cup diced celery - about 1 large stalk
2 cups yellow potatoes (peeled and diced) - about 2 small potatoes
3 cloves garlic - minced

The remaining:

kosher salt and freshly ground black pepper - to taste
1 teaspoon onion powder
2 teaspoons fresh thyme leaves - or use one teaspoon of dried
1/4 cup all-purpose flour
7-8 cups lower-sodium chicken broth
3 cups shredded, cooked chicken - rotisserie or make your own
1 cup whole milk - or use part heavy cream
12 oz. frozen egg noodles

Instructions

In a large stock pot, melt butter over medium-high heat. Add the onion, carrots, celery, and potato, and cook until slightly softened, about 5-6 minutes.
1/4 cup unsalted butter, 1.5 cups diced onion , 2 cups diced carrots, 1 cup diced celery, 2 cups yellow potatoes (peeled and diced)
Add garlic and cook for another minute, stirring as you go.
3 cloves garlic
Then add the flour and seasonings (onion powder, fresh thyme, salt, and pepper) and use a spatula to stir it into the veggies. Cook for a couple of minutes, stirring constantly and allowing the flour to fully absorb.
1/4 cup all-purpose flour, 1 teaspoon onion powder, 2 teaspoons fresh thyme leaves, kosher salt and freshly ground black pepper
Add the chicken broth and the whole milk to the pot. Bring soup to a boil and then reduce heat to a bubbling simmer. Continue to cook until mixture starts to thicken and the veggies are tender.
7-8 cups lower-sodium chicken broth, 1 cup whole milk
Then add the shredded, cooked chicken and the egg noodles. Cook until the noodles are soft and the chicken is hot.
3 cups shredded, cooked chicken, 12 oz. frozen egg noodles
Check seasonings and adjust as necessary. Serve soup with some crackers or crusty bread.

Notes

PRO-TIP: Roast a whole chicken for this easy recipe. Follow my instructions for Baked Lemon Garlic Chicken.

Storing and Freezing:

- Store leftover soup in an airtight container or individual meal prep containers in your refrigerator for up to four days. Reheat in the microwave or on the stovetop.

- Freeze chicken soup in a container or in a freezer bag. Simply fill the bag, seal tightly, and lay flat to freeze.

Nutrition