Description
Easy Creamy Chicken Noodle Soup is a comforting, rich, and hearty meal that’s perfect for chilly days or when you need a bowl of warmth. Made with tender chicken, egg noodles, and a creamy broth, this soup is quick to make and full of flavor!
Ingredients
Scale
- 2 tbsp butter (or olive oil)
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1/4 tsp paprika (optional)
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 2 cups egg noodles (or any pasta)
- 1 cup heavy cream (or half-and-half)
- 1 tbsp flour or cornstarch (optional, for thickening)
- 1/2 cup grated Parmesan cheese (optional, for extra creaminess)
- 1 tbsp lemon juice (for a fresh touch)
Optional Garnishes:
- Fresh parsley
- Extra Parmesan cheese
- Cracked black pepper
Instructions
1. Sauté the Vegetables:
- In a large pot over medium heat, melt butter and sauté onion, carrots, and celery for 5 minutes until softened.
- Stir in garlic, salt, pepper, thyme, parsley, and paprika, cooking for 30 seconds until fragrant.
2. Add Broth & Chicken:
- Pour in chicken broth and bring to a boil.
- Add shredded chicken and reduce heat to simmer for 10 minutes.
3. Cook the Noodles:
- Stir in egg noodles and cook for 6-8 minutes, or until tender.
4. Make It Creamy:
- In a small bowl, mix flour or cornstarch with 2 tbsp water to create a slurry.
- Stir in heavy cream and Parmesan cheese, then add the slurry (if using).
- Simmer for 5 more minutes, stirring occasionally, until the soup thickens slightly.
5. Finish & Serve:
- Stir in lemon juice for a fresh, bright flavor.
- Garnish with parsley and extra Parmesan if desired.
- Serve warm and enjoy!
Notes
✔ Make It Dairy-Free: Use coconut milk or omit cream.
✔ Slow Cooker Version: Add all ingredients (except noodles & cream) and cook on LOW for 6-8 hours. Stir in noodles & cream during the last 30 minutes.
✔ Storage: Keeps in the fridge for up to 4 days or freeze for up to 3 months.