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5.0 from 126 votes

Creamy Chicken Noodle Soup

So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8 servings
Course: Main Course , Soup

Ingredients

  • ¼ cup unsalted butter
  • 1 sweet onion diced
  • 3 carrots peeled and sliced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 2 teaspoons finely chopped fresh thyme leaves
  • ¼ cup all-purpose flour
  • ¼ cup dry white wine
  • 6 cups chicken stock
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper to taste
  • 3 cups leftover shredded rotisserie chicken
  • 2 cups wide egg noodles
  • ½ cup heavy cream
  • ½ cup frozen green peas
  • 2 tablespoons chopped fresh parsley leaves

Instructions

    Cup of Yum
  1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  2. Stir in garlic and thyme until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute.
  4. Stir in wine, scraping any browned bits from the bottom of the pot.
  5. Stir in chicken stock and bay leaf; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
  6. Stir in chicken and pasta, and cook until pasta is tender, about 10-12 minutes.
  7. Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.
  8. Serve immediately.