5 from 126 votes
Creamy Chicken Noodle Soup
This Creamy Chicken Noodle Soup blends tender shredded rotisserie chicken with sautéed vegetables, herbs, and wide egg noodles in a rich broth finished with heavy cream and green peas. The soup offers a smooth, comforting texture and balanced flavors from fresh thyme and garlic. Its hearty ingredients make it suitable for a filling lunch or dinner, especially when a warm, creamy soup is desired.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
8
servings
Course:
Main Course, Soup
Ingredients
- ¼ cup butter unsalted
- 1 sweet onion diced
- 3 carrot peeled and sliced
- 2 ribs celery diced
- 3 cloves garlic minced
- 2 teaspoons thyme leaves fresh, finely chopped
- ¼ cup all-purpose flour
- ¼ cup white wine dry
- 6 cups chicken stock
- 1 bay leaf
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 cups rotisserie chicken leftover, shredded
- 2 cups egg noodles wide
- ½ cup heavy cream
- ½ cup green peas frozen
- 2 tablespoons parsley chopped fresh leaves
Instructions
- 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.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the pot.
- 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.
- Stir in chicken and pasta, and cook until pasta is tender, about 10-12 minutes.
- Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.
- Serve immediately.
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