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Creamy Chicken Noodle Soup

Creamy chicken noodle soup with a velvety cream broth, tender egg noodles, and shredded-style diced chicken. Simmered vegetables and a flour-butter base create a silky texture without lumps.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast diced
Carrots
  • 4 carrots sliced
Celery
  • 4 celery sliced
Onion
  • 1 onion diced
Garlic
  • 4 garlic cloves, minced
Chicken broth
  • 6 cup chicken broth
Heavy cream
  • 2 cup heavy cream
Unsalted butter
  • 4 tbsp unsalted butter
All-purpose flour
  • 0.25 cup all-purpose flour 4 tablespoons
Egg noodles
  • 8 oz egg noodles
Dried thyme
  • 1 tsp dried thyme
Dried parsley
  • 1 tsp dried parsley
Nutmeg
  • 0.25 tsp nutmeg
Salt and pepper
  • 0.1 salt and pepper to taste
Fresh parsley
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Cook the vegetables and base
  1. Melt the butter in a large pot over medium heat until fully melted and shimmering. Add the onion, carrots, and celery and sauté for 5 minutes, stirring occasionally, until slightly softened.
  2. Add the garlic and cook for 1 minute, stirring, until fragrant. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
Simmer the soup
  1. Gradually add the chicken broth while whisking constantly to keep the mixture smooth. Add the chicken, dried thyme, and dried parsley, then bring to a steady simmer.
  2. Simmer for 15 minutes until the chicken is cooked through and the vegetables are tender. Stir occasionally so nothing sticks to the bottom.
  3. Stir in the heavy cream and nutmeg, then bring the soup back to a gentle simmer. Keep it at a gentle simmer, not a hard boil, for a creamy finish.
Cook noodles and finish
  1. Add the egg noodles and cook for 6-8 minutes until tender. Stir during the last few minutes to prevent noodles from clumping.
  2. Season with salt and pepper to taste, then garnish with fresh parsley. Serve hot, with a visible swirl of creamy broth over the noodles and chicken.

Notes

For the smoothest broth, whisk the flour into the hot butter until it looks paste-like, then add chicken broth gradually while whisking so no lumps form. Refrigerate leftovers in a covered container up to 4 days; reheat gently on the stove until hot. Freezing is not ideal because noodles can soften, but it’s okay if you freeze without re-cooking the noodles first. For a lighter option, use half-and-half instead of heavy cream and simmer gently to avoid breaking.