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Creamy Chicken Noodle Soup

Creamy chicken noodle soup with tender egg noodles and a velvety cream broth made by whisking flour into sautéed vegetables. This stovetop version simmers until the chicken is cooked through, then finishes with a gentle simmer for the perfect texture.
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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: 490
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breast Dice for quick, even cooking.
  • 4 carrots Slice thin for tender bites.
  • 4 celery Slice thin so they soften during simmering.
  • 1 onion Dice to build flavor in the base.
  • 4 garlic Minced for aromatic depth.
Soup base
  • 6 cup chicken broth Use to thin the roux and create the broth.
  • 2 cup heavy cream Add near the end and keep at a gentle simmer.
  • 4 tbsp unsalted butter For sautéing and richness.
  • 0.25 cup all-purpose flour Whisk in to thicken before adding broth.
  • 1 tsp dried thyme Stir in during the first simmer.
  • 1 tsp dried parsley Adds herb flavor to the broth.
  • 0.25 tsp nutmeg Brings warmth to the creamy base.
  • 8 oz egg noodles Cook until tender, 6–8 minutes.
  • 0.5 salt To taste.
  • 0.5 black pepper To taste.
  • 1 fresh parsley Chop for garnish.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the unsalted butter in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until slightly softened.
  2. Add the minced garlic and cook for 1 minute, then whisk in the all-purpose flour and cook for 1–2 minutes to remove the raw flour taste.
Build the creamy broth
  1. Gradually add the chicken broth while whisking constantly, then add the diced chicken, dried thyme, and dried parsley.
  2. Simmer for 15 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
  3. Stir in the heavy cream and nutmeg, then bring the soup back to a gentle simmer (do not boil).
Cook noodles and finish
  1. Add the egg noodles and cook for 6–8 minutes until tender, stirring to prevent sticking.
  2. Season with salt and pepper to taste, then garnish with fresh parsley before serving.

Notes

For the creamiest texture, whisk in the flour and broth thoroughly so no lumps remain, and keep the soup at a gentle simmer once the cream goes in. Store leftovers in the refrigerator up to 3 days; freeze is not recommended because the noodles can soften when reheated. For a lighter option, use half-and-half in place of heavy cream and add it at the same stage for a less rich broth.