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Thick and Creamy Chicken Noodle Soup

Why have regular chicken noodle soup when you can have CREAMY instead? Pure comfort food at its finest! Ready in 30 minutes, an instant family favorite, and PERFECT for chilly weather!!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 10
Calories: 470 kcal
Course: Soup
Cuisine: American

Ingredients

  • 3 tablespoons olive oil
  • 1 heaping cup carrots peeled and sliced thin (about 1 1/2 large carrots)
  • 1 heaping cup celery sliced thin (about 2 large stalks)
  • 1 medium sweet Vidalia onion diced small
  • 2 to 4 garlic cloves minced
  • 3 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 64 ounces 8 cups low-sodium chicken broth
  • 1 ½ cups whole milk read blog post about milk/cream substitutions
  • 12 ounces wide egg noodles or your favorite noodles or pasta
  • 2 to 3 cups shredded cooked chicken white or dark meat, turkey may be substituted; use a store bought rotisserie chicken to save time
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  • ½ to 1 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper or to taste
  • ½ to 1 cup heavy cream optional but highly recommended (read blog post about milk substitutions)
  • salt to taste (1 to 2 tablespoons likely but add slowly and to taste)
  • 2 to 4 tablespoons finely minced fresh parsley optional and to taste

Instructions

    Cup of Yum
  1. To a very large Dutch oven or stockpot, add the oil, carrots, celery, onion, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften; stir intermittently.
  2. Add the garlic and sauté for another 1 minute, or until fragrant; stirring constantly.
  3. Evenly sprinkle the flour over the vegetables, add the butter, and stir constantly until the butter melts, about 1 minute.
  4. Add the broth, milk, egg noodles, cooked chicken, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil uncovered fairly rapidly for about 10 minutes or until the noodles are cooked through and the vegetables are very tender.
  5. Add the heavy cream and stir to combine.
  6. Turn off the heat, taste the soup, and add salt to taste and the optional parsley. I added nearly 2 tablespoons of salt but this will vary based on how salty the broth used is, how salty the chicken is, how much cream you added, and personal preference for salt. If desired, make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.).
  7. Serve immediately.

Notes

  • Storage: Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
  • To reheat: Reheat refrigerated (leftover) soup very gently in the microwave on 50% power or over gentle heat on the stove until it's as warm as desired. Any time you are reheating anything with milk/cream in it, there is the risk of it 'breaking' or separating. This is less likely with fattier milks such as whole milk and heavy cream. If you're using skim, 1% or 2%, there is a much greater risk it can 'break' which is why my advice is to use fattier milks and heavy cream.
  • Adapted from Easy 30-Minute Chicken Noodle Soup.

Nutrition Information

Serving 1 Calories 470kcal (24%) Carbohydrates 25g (8%) Protein 34g (68%) Fat 27g (42%) Saturated Fat 9g (45%) Polyunsaturated Fat 13g Cholesterol 141mg (47%) Sodium 6075mg (253%) Fiber 2g (8%) Sugar 12g (24%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 470

% Daily Value*

Serving 1
Calories 470kcal 24%
Carbohydrates 25g 8%
Protein 34g 68%
Fat 27g 42%
Saturated Fat 9g 45%
Polyunsaturated Fat 13g 76%
Cholesterol 141mg 47%
Sodium 6075mg 253%
Fiber 2g 8%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.