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Creamy Chicken Noodle Soup

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This Creamy Chicken Noodle Soup combines tender chicken, hearty vegetables, and egg noodles in a rich, creamy broth. Enhanced with Italian seasoning and fresh parsley, it’s the ultimate comfort food that’s perfect for a cozy, satisfying meal.

Ingredients

2 sticks celery, chopped finely

2 medium carrots, peeled & chopped finely

1/2 medium onion, chopped

1 tablespoon olive oil

1 tablespoon butter

3 cloves garlic, minced

1/4 cup flour

4 cups chicken broth

1.5 pounds uncooked chicken breasts

1/4 teaspoon Italian seasoning

1 cup heavy/whipping cream

2 generous cups uncooked egg noodles

Salt & pepper to taste

1 tablespoon fresh parsley, chopped

Instructions

  1. Heat olive oil and butter in a large pot over medium heat. Add chopped celery, carrots, and onion. Sauté for 5-7 minutes until vegetables soften.

  2. Add minced garlic and cook for 1 more minute, stirring constantly.

  3. Sprinkle flour over the vegetables, stirring to coat. Let the flour cook for 1-2 minutes, forming a roux.

  4. Slowly pour in chicken broth, whisking to prevent lumps. Bring the mixture to a boil.

  5. Add uncooked chicken breasts and Italian seasoning. Reduce heat to medium-low and simmer for 20-25 minutes, until chicken is fully cooked.

  6. Remove chicken from the pot, shred it using two forks, and return it to the soup.

  7. Stir in heavy cream and uncooked egg noodles. Simmer for an additional 8-10 minutes until noodles are tender.

  8. Season with salt and pepper to taste.

  9. Garnish with fresh parsley before serving.

Notes

Vegetarian Version: Replace chicken with tofu or chickpeas and use vegetable broth.

Spicy: Add red pepper flakes or chopped jalapeños for a kick.

Low-Carb: Use zucchini noodles or shirataki noodles instead of egg noodles.

No Cream: For a lighter option, use milk or almond milk instead of heavy cream.

Add More Veggies: Include peas, corn, or bell peppers for extra nutrition and flavor.