Creamy Chicken Noodle Soup
This creamy chicken noodle soup is warm, rich, and comforting with tender chicken, vegetables, and noodles in a silky broth. Perfect for cozy nights.
Ingredients
- 3 tablespoons unsalted butter
- ½ medium yellow onion, chopped (about 1/2 cup)
- 2 ribs celery, chopped (about ½ cup)
- 2 medium carrots, sliced (about 1/2 cup)
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 2 teaspoons garlic, minced
- ½ pound boneless skinless chicken breasts, cut into bite sized pieces
- ¼ cup all purpose flour
- 7½ cups chicken broth
- 3 cups dry egg noodles, or 2½ cups homemade
- 1 cup heavy cream
Instructions
- In a large pot over medium heat, melt the butter.
- Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
- Stir in the thyme, salt, and pepper. Add the garlic and cook for 1 minute.
- Sprinkle the flour over the vegetables. Stir until everything is coated and cook for 1 minute to remove any raw flour taste.
- Push the vegetables to the edges of the pot. Add the chicken pieces to the center and cook for 3 to 4 minutes, stirring occasionally, until the outside of the chicken is no longer pink.
- Slowly pour in the chicken broth while stirring to dissolve the roux. Increase the heat to high and bring to a boil.
- Reduce to low and simmer for 15 minutes.
- Add the egg noodles. Store bought noodles cook about 8 minutes. Homemade noodles cook about 3 minutes.
- Stir in the heavy cream and let the soup simmer for 2 to 3 minutes until slightly thickened.