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Ultimate Velvety Creamy Chicken Noodle Soup: Easy Weeknight Comfort

A close-up of a hearty bowl of creamy chicken noodle soup filled with shredded chicken, egg noodles, peas, and carrots.
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Make this rich, velvety chicken noodle soup at home. This simple, one-pot recipe delivers deep, comforting flavor that is better than canned soup and perfect for a cozy family dinner.

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
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 8 ounces wide egg noodles
  • 1/2 cup heavy cream
  • 1/4 cup milk (whole or 2%)
  • 1/2 cup frozen peas
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

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.
  3. Sprinkle the flour over the vegetables. Stir constantly for 1 minute to cook out the raw flour taste, creating a roux base.
  4. Slowly whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer, stirring occasionally until the broth thickens slightly, about 5 minutes.
  5. Add the shredded chicken and the egg noodles to the pot. Return the soup to a gentle simmer and cook according to the noodle package directions, usually 8 to 10 minutes, until the noodles are tender.
  6. Reduce the heat to low. Stir in the heavy cream and milk. Heat through gently, but do not allow the soup to boil after adding the dairy.
  7. Stir in the frozen peas during the last 2 minutes of cooking.
  8. Taste the soup and season generously with salt and pepper.
  9. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

  • For an even richer texture, substitute 1/4 cup of the broth with 1/4 cup of reserved cooking liquid from boiled chicken, if you have it.
  • If you want a lighter version, substitute the heavy cream with evaporated milk or half-and-half.
  • You can use raw chicken breasts; simmer them directly in the broth until cooked through, then remove, shred, and return them to the soup.

Nutrition

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