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A steaming bowl of creamy chicken noodle soup garnished with fresh parsley

Decadent Creamy Chicken Noodle Soup

This rich and comforting chicken noodle soup features tender chicken, egg noodles, and a creamy broth, perfect for a cozy meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 Bowls
Calories 380 kcal

Equipment

  • Large pot or Dutch oven
  • Whisk

Ingredients
  

Main Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 cloves minced garlic
  • 6 cups chicken broth
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 cups cooked chicken, shredded or diced
  • 2 cups egg noodles
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour

Instructions
 

Preparation

  • Heat olive oil in a large pot or Dutch oven and sauté chopped onion, carrots, and celery for 5-7 minutes until softened. Stir in minced garlic and cook for one minute until fragrant.
  • Push vegetables to one side, melt butter in the empty space, then sprinkle in flour and whisk constantly for 1-2 minutes to form a smooth roux.
  • Gradually whisk chicken broth into the roux until smooth, then stir in milk, heavy cream, dried thyme, and rosemary. Bring the mixture to a gentle simmer, stirring occasionally.
  • Add cooked chicken and egg noodles to the pot and cook for 7-10 minutes, or according to package directions, until the noodles are tender.
  • Season generously with salt and freshly ground black pepper. Stir in fresh parsley just before serving.

Notes

For extra creaminess, use whole milk. If you don't have cooked chicken, you can quickly poach chicken breasts in the broth before starting.