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Easy Creamy Chicken Noodle Soup from Scratch Recipe

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This creamy chicken noodle soup is the ultimate comfort food, made from scratch in one pot with simple ingredients. It features a velvety broth (no heavy cream required!), tender chicken, and wide egg noodles for a hug in a bowl that’s perfect for busy weeknights.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and diced (about 1½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon black pepper, plus more to taste
  • 1 teaspoon salt, plus more to taste
  • 6 cups low-sodium chicken broth
  • 1½ pounds boneless skinless chicken breasts (about 2 medium breasts)
  • 1 bay leaf
  • ½ cup heavy cream or half-and-half
  • 2 tablespoons all-purpose flour (optional, for thicker broth)
  • 8 ounces wide egg noodles
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Melt the butter in a Dutch oven over medium heat. Once foaming, add the diced onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until onions are translucent and carrots have started to soften.
  2. Add the garlic, thyme, rosemary, salt, and pepper. Stir constantly for about 30 seconds until fragrant.
  3. Pour in the chicken broth and add the bay leaf. Bring to a gentle boil. Nestle the chicken breasts into the broth, reduce heat to medium-low, cover, and simmer for 20-25 minutes until chicken reaches 165°F and shreds easily.
  4. Remove the chicken and set aside to rest. Discard the bay leaf. Using an immersion blender, blend about half the vegetables and broth in the pot until smooth. (Alternatively, transfer 2 cups of broth and veggies to a regular blender, blend, and return to pot.)
  5. Shred the chicken using two forks or a hand mixer. Add the shredded chicken back to the pot.
  6. Stir in the heavy cream (or half-and-half) and bring to a gentle simmer. If using flour for thickness, whisk it into the cream before adding. Simmer for 2-3 minutes.
  7. Add the egg noodles directly to the pot. Cook according to package directions (usually 6-8 minutes), stirring occasionally. Taste and adjust salt and pepper.
  8. Remove from heat and stir in fresh parsley. Let the soup sit for 5 minutes before serving. Serve hot with crusty bread or buttered crackers.

Notes

For leftovers, cook noodles separately and add to each bowl to prevent mushiness. To thicken soup, use a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water). Always remove the bay leaf before blending. Season in layers for best flavor.

Nutrition

Keywords: creamy chicken noodle soup, homemade chicken noodle soup, easy chicken soup, one pot chicken soup, comfort food, weeknight dinner

Find it online: https://lolaspoon.com/easy-creamy-chicken-noodle-soup-from-scratch-recipe/