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Creamy Chicken Noodle Soup Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 tsp dried thyme
  • 1 bay leaf
  • 2 cups cooked shredded chicken
  • 2 cups wide egg noodles, dry
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp chopped fresh parsley

Method
 

  1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery; cook 5 minutes until softened. Stir in garlic and cook 30 seconds.
  2. Sprinkle flour over vegetables and stir 1 minute. Slowly whisk in broth, then add milk, thyme, bay leaf, salt, and pepper. Bring to a simmer and cook 3 minutes until slightly thickened.
  3. Stir in egg noodles and shredded chicken. Simmer 8 to 10 minutes until noodles are just tender. Remove bay leaf and adjust seasoning.
  4. Ladle into bowls, top with parsley, and serve hot.

Notes

If you’re prepping this soup in advance, cook the noodles separately and add them to each bowl when serving. This keeps them from soaking up all the broth. Rotisserie chicken works wonderfully and saves time.