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The Best Quick & Velvety Creamy Chicken Noodle Soup

Close-up of a white bowl filled with creamy chicken noodle soup, featuring shredded chicken, egg noodles, and bright green peas.
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Make this ultimate comfort food dinner that tastes better than canned soup. This easy creamy chicken noodle soup recipe delivers a rich, velvety broth and tender chicken, perfect for a cozy weeknight meal.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth (rich chicken broth recipe base)
  • 1 cup whole milk or half-and-half (for creaminess)
  • 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
  • 8 ounces wide egg noodles
  • 1/2 cup frozen peas
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Stir in the dried thyme and rosemary. Cook for 1 minute until fragrant. This builds flavor layers.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute. This creates a roux to thicken the soup.
  4. Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring occasionally until the broth thickens slightly, about 5 minutes.
  5. Stir in the milk or half-and-half. Reduce the heat to low and let the soup warm through, but do not let it boil after adding the dairy.
  6. Add the shredded cooked chicken and the egg noodles to the pot. Cook according to the noodle package directions, usually 6 to 8 minutes, until the noodles are tender.
  7. Stir in the frozen peas during the last 2 minutes of cooking.
  8. Remove the pot from the heat. Season generously with salt and black pepper to your taste.
  9. Stir in the fresh parsley just before serving. Serve this cozy comforting meal hot.

Notes

  • For the best flavor, use leftover roasted chicken or poach fresh chicken breasts in water seasoned with salt and peppercorns, then shred the meat.
  • To make this a one pot creamy soup using raw chicken, sauté the chicken pieces first, remove them, cook the vegetables, then add the broth and raw chicken back in. Simmer until the chicken is cooked through before adding the noodles.
  • If you want an even richer texture, substitute 1/4 cup of the broth with 2 ounces of cream cheese, stirring until melted before adding the milk.

Nutrition

Find it online: https://tastethisplate.com/creamy-chicken-noodle-soup-recipe/