Directions
In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5–6 minutes until softened. Add garlic and cook for 1 minute more until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to form a light roux. Slowly pour in the chicken broth while whisking to prevent lumps, then add the thyme, rosemary, salt, and pepper. Bring to a simmer.
Add shredded chicken and egg noodles. Simmer for 10–12 minutes or until noodles are tender and the soup begins to thicken.
Stir in the heavy cream and reduce heat to low. Simmer gently for another 3–5 minutes, stirring occasionally. Taste and adjust seasoning as needed. If desired, add a splash of lemon juice to brighten the flavors.
Ladle into bowls and garnish with fresh parsley before serving. Pair with crusty bread for a satisfying meal that warms from the inside out.
Nutritional Information (Per Serving – Approximate)
Calories: 360
Protein: 22g
Carbohydrates: 30g
Fat: 18g
Fiber: 3g
Sodium: 680mg
This soup provides a well-rounded mix of protein, healthy fats, and vegetables. Substituting low-fat cream or using whole milk can reduce calories without sacrificing creaminess.
Common Mistakes to Avoid
Overcooking the noodles can turn your soup mushy. Always simmer until just tender, as they will continue to soften in the hot broth.
Adding cream too early or at high heat can cause curdling. Always lower the heat and stir continuously when adding dairy to keep the texture silky smooth.
Skipping the flour step will leave the soup too thin. Even a small amount of roux thickens the broth and helps the cream cling to the noodles and chicken.
Using too little seasoning can result in a bland soup. Taste as you go and don’t be afraid to add salt, pepper, or herbs to suit your palate.
Helpful Tips
For extra depth of flavor, sauté the vegetables in a splash of white wine after the garlic step before adding flour.
Add baby spinach or chopped kale during the last few minutes of cooking to boost the nutrition without changing the flavor too much.
Want to make it ahead? Cook the soup without the noodles, then add freshly cooked noodles just before serving to keep them firm and flavorful.
Store leftovers in the fridge for up to 4 days. To reheat, add a splash of broth or cream to refresh the texture and taste.
Make it gluten-free by using rice noodles and a gluten-free flour blend to thicken. You’ll still get all the comfort without the gluten.
Conclusion
Easy Creamy Chicken Noodle Soup is a one-pot wonder that checks all the boxes: fast, filling, flavorful, and endlessly comforting. It turns everyday ingredients into a soul-satisfying meal in under an hour—and tastes like it simmered all day.
Whether you’re nursing a cold, cooking for loved ones, or just need a warm bowl of joy, this creamy version of the classic soup is sure to become your go-to. Simple, delicious, and perfect every time.
