you're making mealtime meaningful.
When you’re feeling a little under the weather, when you need a quick dose of comfort, there’s only one place to turn — Chicken Noodle Soup. But how do you make it even more comforting? Well, you make it creamy, of course. While I can admit that added creaminess maybe isn’t the best remedy for a cold, it is an outstanding remedy for comfort food cravings and I can promise you that this version of a soup classic is one that you’ll find yourself craving again and again.
What Do You Need For Creamy Chicken Noodle Soup?
Veggies: Onion, celery, carrot, thyme, and rosemary. Fresh parsley, if you feel so inclined.
Protein: Boneless skinless chicken breasts, uncooked. (They’ll cook in the soup. One pot!)
Other: Egg noodles, butter, flour, chicken broth, heavy cream.
Pretty simple, right? But really delicious!
How Do You Make Creamy Chicken Noodle Soup?
Like I mentioned before, this is a one-pot soup, so everything cooks together and it’s very simple to throw together.
You want to start by sweating your veggies in some butter and then stirring in some flour, which will later thicken the soup up a bit. (It gives the whole thing a thicker, more velvety mouthfeel so it’s not a “brothy” soup.) Chicken broth, thyme, and rosemary go in next along with the chicken breasts and you just want to bring all of that to a simmer.
The chicken simmers for about ten minutes before you add the egg noodles to the party. Once the egg noodles are approaching al dente, the chicken should be cooked through, at which point you can remove it from the pot and chop it or shred it before stirring it back in.
Heavy cream goes in last, just long enough to thicken up a bit and make things creamy, which is really what makes this soup special. Full of fragrant veggies, herbs, and savory chicken flavor, it’s also carried by comforting creaminess. It’s crave-worthy, I’m telling you.
Creamy Chicken Noodle Soup
Yield(s): Serves 6
10m prep time
35m cook time
you're making mealtime meaningful.
Ingredients
- 1/2 medium yellow onion, chopped
- 2 ribs celery, finely chopped
- 2 medium carrots, peeled and finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 lb boneless skinless chicken breasts
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 teaspoon dried rosemary or 1 tablespoon fresh, chopped
- 1 cup heavy whipping cream
- 2 cups uncooked wide egg noodles
- Kosher salt and freshly ground pepper, to taste
- 1 tablespoon fresh parsley, roughly chopped (optional)
Preparation
- In a large pot or Dutch oven, melt the butter over medium-high heat.
- Add the onion, celery, and carrots and cook until just tender, stirring often, 5-7 minutes.
- Stir in garlic and cook 1 minute more.
- Stir in flour and cook 1 minute.
- Add chicken broth, stirring continuously. Add chicken, thyme and rosemary. Increase heat, bring to a boil, then cover pot with lid slightly ajar. Reduce to a simmer and let cook 10 minutes.
- Stir in noodles and cover pot with lid slightly ajar once more. Cook 6-8 minutes more, stirring occasionally.
- Remove chicken from pot and chop or shred, then return back to pot.
- Stir in heavy cream, season to taste, and let simmer 5 minutes more.
- Stir in fresh parsley, if using, and serve. Enjoy!
Recipe adapted from Salt and Lavender.