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Creamy Chicken Noodle Soup

Creamy chicken noodle soup made with a velvety cream broth, tender egg noodles, and shredded chicken simmered until the vegetables are soft. Built by whisking flour into butter for a lightly thickened base, then adding broth, cream, and noodles until everything comes together.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast Dice into bite-size pieces for even cooking.
Vegetables and aromatics
  • 4 carrots Slice thin for faster tenderness.
  • 4 celery Slice thin for even texture in the soup.
  • 1 onion Dice for a sweet, savory base.
  • 4 garlic Minced for quick flavor bloom.
Soup base
  • 6 cup chicken broth Use low-sodium if you want more control over seasoning.
  • 2 cup heavy cream Stir in near the end to keep the soup silky.
  • 4 tbsp unsalted butter For sautéing and building the roux.
  • 0.25 cup all-purpose flour Whisk with butter to thicken the broth (measure level).
Noodles and seasonings
  • 8 oz egg noodles Cook until tender, 6–8 minutes.
  • 1 tsp dried thyme Adds a classic savory herbal note.
  • 1 tsp dried parsley For seasoning throughout the soup.
  • 0.25 tsp nutmeg Use sparingly for warm depth.
  • Salt and pepper Season to taste at the end.
  • Fresh parsley Chop and garnish just before serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes, stirring occasionally, until starting to soften and smell fragrant.
Build the roux
  1. Add the garlic and cook for 1 minute while stirring until fragrant; then whisk in the flour and cook for 1–2 minutes to remove the raw flour taste, stirring until smooth.
Simmer the chicken soup base
  1. Gradually add the chicken broth, whisking constantly until the mixture is smooth and lump-free, then add the diced chicken, dried thyme, and dried parsley.
  2. Simmer for 15 minutes until the chicken is cooked through and the vegetables are tender, keeping the heat at a steady gentle simmer so the broth stays silky.
Finish with cream and noodles
  1. Stir in the heavy cream and nutmeg, then bring the soup back to a gentle simmer, watching for small bubbles around the edges (not a hard boil).
  2. Add the egg noodles and cook for 6–8 minutes, stirring occasionally, until tender and the soup thickens slightly.
Season and garnish
  1. Season with salt and pepper to taste, then garnish with fresh parsley and serve while hot, so the herbs look bright on top.

Notes

Pro tip: whisk the flour smoothly into the butter before adding broth, or the soup may develop lumps. Store in the refrigerator up to 3 days; reheat gently, because the cream can thin if boiled hard. Freezing: yes, but noodles may soften—under-cook noodles by 1 minute if you plan to freeze. Dietary swap: use half-and-half instead of heavy cream for a lighter richness (texture will be slightly less velvety).