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My Favorite Creamy Chicken Noodle Soup for Cold Weather
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Creamy chicken noodle soup is cold weather comfort food at its finest! My easy recipe takes less than an hour to make in one pot.
Ingredients
⅓ cup salted butter (75g)
1 heaping cup onion, diced (140g)
2 cups carrots, cut into coins (290g)
2 cups chopped celery (usually 4 stalks, 220g)
1 Tablespoon garlic, minced
3 Tablespoons flour (23g)
1 teaspoon table salt
¾ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried parsley
1 ½ lbs uncooked chicken (see note) (680g)
6-8 cups chicken broth (see note) (1.4-1.9L)
8 oz uncooked egg noodles (226g)
½ cup heavy cream (118ml)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Instructions
00:00 Introduction
00:23 Melt butter in large soup pot over medium heat.
01:04 Add onions, celery, and carrots and cook until softened and onions are translucent.
01:50 Add garlic and cook until fragrant (about 30 seconds).
02:32 Add flour, salt, pepper, paprika, thyme, and parsley in and stir together, coating veggies with flour and spices. Cook until flour is completely absorbed and then cook another 30 seconds longer to toast the flour.
03:31 Slowly, while stirring, drizzle 6 cups of chicken broth into pot.
04:47 Add chicken to the soup and bring to a boil. Once boiling, cover and reduce heat to a simmer (usually medium-low heat). Cook until chicken is thoroughly cooked through (typically around 15-20 minutes).
06:00 Once chicken is cooked, remove from the pot and cut or shred into bite-sized pieces. Return shredded chicken to pot.
06:25 Add egg noodles and cook until tender (about 10 minutes). Once noodles are cooked, reduce the heat to low and stir in heavy cream until completely incorporated.
07:59 Taste test and add additional salt and pepper as needed. Serve and enjoy.
Notes
Broth
I always start with 6 cups. If the liquid is quickly absorbed by the noodles, add the additional broth as needed. It’s also a good idea to keep the extra broth on hand for heating up leftovers.
Chicken
Breast or thighs will work, but I personally prefer a blend of both. If cooking both, it is helpful to cut the breasts in half/to be close in size to the thighs so that the chicken cooks at the same rate. It’s easy to tell when the chicken is finished cooking because it shreds easily with a pair of forks, but you can also use an instant read thermometer and check that it has reached 165F (74C).
Noodles
Use your favorite brand of egg noodles or make your own.
Storing
Store in an airtight container in the refrigerator for up to 4 days. Note that the noodles will absorb most of the broth as the soup sits, so you will need to add more broth or water (and likely some salt and pepper, too) when reheating leftovers (unless you like a very thick soup).
Flavor
If the soup tastes anything other than abundantly flavorful, you simply need a bit more salt! Add more salt to taste to bring out the flavors of the soup. A precise amount is difficult to predict given the varying sodium content of broths, so I start with a baseline amount and you will need to taste-test and add more as needed.
Ingredients
⅓ cup salted butter (75g)
1 heaping cup onion, diced (140g)
2 cups carrots, cut into coins (290g)
2 cups chopped celery (usually 4 stalks, 220g)
1 Tablespoon garlic, minced
3 Tablespoons flour (23g)
1 teaspoon table salt
¾ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried parsley
1 ½ lbs uncooked chicken (see note) (680g)
6-8 cups chicken broth (see note) (1.4-1.9L)
8 oz uncooked egg noodles (226g)
½ cup heavy cream (118ml)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Instructions
00:00 Introduction
00:23 Melt butter in large soup pot over medium heat.
01:04 Add onions, celery, and carrots and cook until softened and onions are translucent.
01:50 Add garlic and cook until fragrant (about 30 seconds).
02:32 Add flour, salt, pepper, paprika, thyme, and parsley in and stir together, coating veggies with flour and spices. Cook until flour is completely absorbed and then cook another 30 seconds longer to toast the flour.
03:31 Slowly, while stirring, drizzle 6 cups of chicken broth into pot.
04:47 Add chicken to the soup and bring to a boil. Once boiling, cover and reduce heat to a simmer (usually medium-low heat). Cook until chicken is thoroughly cooked through (typically around 15-20 minutes).
06:00 Once chicken is cooked, remove from the pot and cut or shred into bite-sized pieces. Return shredded chicken to pot.
06:25 Add egg noodles and cook until tender (about 10 minutes). Once noodles are cooked, reduce the heat to low and stir in heavy cream until completely incorporated.
07:59 Taste test and add additional salt and pepper as needed. Serve and enjoy.
Notes
Broth
I always start with 6 cups. If the liquid is quickly absorbed by the noodles, add the additional broth as needed. It’s also a good idea to keep the extra broth on hand for heating up leftovers.
Chicken
Breast or thighs will work, but I personally prefer a blend of both. If cooking both, it is helpful to cut the breasts in half/to be close in size to the thighs so that the chicken cooks at the same rate. It’s easy to tell when the chicken is finished cooking because it shreds easily with a pair of forks, but you can also use an instant read thermometer and check that it has reached 165F (74C).
Noodles
Use your favorite brand of egg noodles or make your own.
Storing
Store in an airtight container in the refrigerator for up to 4 days. Note that the noodles will absorb most of the broth as the soup sits, so you will need to add more broth or water (and likely some salt and pepper, too) when reheating leftovers (unless you like a very thick soup).
Flavor
If the soup tastes anything other than abundantly flavorful, you simply need a bit more salt! Add more salt to taste to bring out the flavors of the soup. A precise amount is difficult to predict given the varying sodium content of broths, so I start with a baseline amount and you will need to taste-test and add more as needed.
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