Description

This Creamy Chicken Noodle Soup is a comforting bowl of warmth, featuring tender chunks of chicken, soft noodles, and a rich, creamy broth. With vegetables like carrots and celery, this soup is both hearty and comforting—perfect for chilly days or when you’re craving a cozy meal!

Ingredients

1 tablespoon olive oil
1 small onion, diced
2 carrots, peeled and sliced
2 celery stalks, chopped
2 cloves garlic, minced
6 cups chicken broth
1 teaspoon dried thyme
1 bay leaf
2 cups cooked chicken, shredded (rotisserie chicken works well)
2 cups egg noodles (or any pasta of your choice)
1 cup whole milk or heavy cream
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

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Instructions

- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery. Cook for about 5–7 minutes, until the vegetables begin to soften.
- Add the minced garlic and cook for an additional minute until fragrant.
Simmer the Soup:
- Pour in the chicken broth and add the dried thyme and bay leaf. Stir to combine.
- Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 10–15 minutes, allowing the vegetables to soften further.
Add the Chicken and Noodles:
- Stir in the shredded cooked chicken and egg noodles. Simmer for another 8–10 minutes, or until the noodles are tender and fully cooked.
Make it Creamy:
- Stir in the milk or heavy cream to make the soup creamy. Continue to simmer for another 2–3 minutes, allowing the soup to thicken slightly.
- Taste and adjust the seasoning with salt and pepper.
Serve:
- Remove the bay leaf from the soup.
- Ladle the soup into bowls, garnish with fresh parsley, and serve warm.

Notes

For a lighter version, use milk instead of heavy cream or reduce the amount of cream.
If you prefer a thicker soup, you can stir in a tablespoon of flour or cornstarch dissolved in water before adding the cream.
To make the soup gluten-free, swap the noodles for gluten-free pasta.

This soup can be stored in an airtight container in the fridge for up to 3–4 days. It also freezes well for up to 3 months!