Creamy Chicken Noodle Soup

5 from 4 votes

Packed full of hearty vegetables, egg noodles, and chicken in a rich and creamy broth, this creamy chicken noodle soup will quickly become a soup go-to in your house!

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 220kcal

Ingredients

2 tablespoons unsalted butter
1 medium sweet onion, finely diced
2 medium carrots, trimmed and sliced into 1/4-inch slices
2 stalks celery, cut into 1/4-inch cubes
3 medium cloves garlic, minced
2 tablespoons minced fresh thyme
3 tablespoons all-purpose flour
6 cups chicken broth
2 cups shredded or diced cooked chicken
8 oz dry egg noodles
1/2 cup heavy whipping cream
Salt and pepper to taste

Instructions

In a medium pot or Dutch oven over medium-high heat, melt butter and swirl to coat pan. Add onion, carrot, and celery and and saute 3-5 minutes until onion is translucent.
Add garlic, thyme, and flour to vegetables and cook 1-2 minutes until fragrant. Gradually, stir in 1 cup chicken broth until combined and add remaining chicken broth and chicken.
Bring soup to a simmer over medium-high heat and add pasta. Reduce heat to medium and cook 4-6 minutes until pasta is tender. Remove soup from heat and stir in heavy cream and season with salt and pepper to taste. Enjoy!

Notes

Storing Instructions

Store soup in refrigerator up to 6 days. Soup may also be frozen up to 2 months.

Nutrition