creamy chicken noodle soup – recipepkjobpoint

Prep Time: 20 minutes | Cook Time: 40 minutes
Total Time: 1 hour
Serving Intensity: Medium
Yield: 6 generous servings

There’s something universally healing about a bowl of chicken noodle soup, but this version takes comfort to a new level. By introducing a velvety, creamy base—without being overly heavy—this recipe transforms the familiar into the extraordinary. It’s the perfect remedy for a chilly evening, a busy weeknight craving, or whenever you need a hug in a bowl. The tender chicken, hearty vegetables, and wide egg noodles swim in a richly flavored, creamy broth that is both nostalgic and indulgent.

Ingredients

For the Soup Base:

2 tbsp (30ml) olive oil or unsalted butter
1 large yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 celery stalks, diced
4 cloves garlic, minced
⅓ cup (40g) all-purpose flour
6 cups (1.4L) low-sodium chicken broth
1 tsp dried thyme (or 1 tbsp fresh)
2 bay leaves
1 tsp kosher salt (adjust to taste)
½ tsp freshly ground black pepper

For the Chicken & Noodles:

1.5 lbs (680g) boneless, skinless chicken breasts or thighs
8 oz (225g) wide egg noodles
1 cup (150g) frozen peas

For the Cream Sauce:

1 cup (240ml) whole milk
½ cup (120ml) heavy cream (or half-and-half for a lighter option)
2 tbsp fresh parsley, finely chopped, plus more for garnish

Instructions

Step 1: Sauté the Aromatics

In a large Dutch oven or heavy-bottomed pot, heat the olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened and the onions are translucent, about 7-8 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 2: Create the Roux

Sprinkle the flour evenly over the vegetable mixture. Stir constantly and cook for 2 minutes. This roux will cook out the raw flour taste and help thicken the soup, giving it a lovely body.

Step 3: Build the Broth

Gradually pour in the chicken broth, about a cup at a time, whisking vigorously after each addition to ensure no lumps form from the roux. Once all the broth is incorporated, add the dried thyme, bay leaves, salt, and pepper. Bring the soup to a gentle simmer.

Step 4: Poach the Chicken

Add the whole chicken breasts or thighs directly to the simmering broth. Reduce the heat to medium-low, cover, and let the chicken poach for 15-20 minutes, or until cooked through (internal temperature of 165°F / 74°C). Remove the chicken to a clean plate and set aside to cool slightly. Keep the soup at a low simmer.

Step 5: Cook the Noodles

Add the wide egg noodles to the simmering broth. Cook according to package instructions (usually 8-10 minutes), stirring occasionally to prevent sticking, until al dente.

Step 6: Shred and Return Chicken

While the noodles cook, use two forks to shred the poached chicken into bite-sized pieces. Once the noodles are cooked, return the shredded chicken to the pot. Stir in the frozen peas, which will heat through in about 2 minutes.

Step 7: Add the Creamy Finish

Reduce the heat to low. In a separate bowl or measuring jug, temper the dairy by whisking a few ladles of the hot soup broth into the milk and cream. This prevents curdling. Slowly pour this mixture back into the main pot, stirring gently. Add the fresh parsley. Heat through for 3-4 minutes, but do not let the soup boil once the dairy has been added.

Step 8: Final Seasoning & Serve

Taste the soup and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaves. Ladle the creamy, steaming soup into deep bowls. Garnish with extra fresh parsley and a crack of black pepper.

The Last Bite: This soup’s magic is in its harmonious texture and depth. The creamy broth clings to every noodle and piece of chicken, while the carrots and peas offer sweet pops of flavor and color. It’s hearty enough to be a meal, yet balanced enough to feel nourishing and light. For the ultimate experience, serve with a slice of crusty, buttered bread to soak up every last drop.

Nutrition Information

Per serving (approximately 1.5 cups). Nutrition is an estimate and may vary based on specific ingredients used.

Calories: ~420 kcal
Total Fat: 18g
Saturated Fat: 8g
Cholesterol: 115mg
Sodium: 720mg
Total Carbohydrates: 35g
Dietary Fiber: 4g
Sugars: 7g
Protein: 30g