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Creamy chicken noodle soup with egg noodles, shredded chicken, and fresh herbs in a Dutch oven

Creamy Chicken Noodle Soup

Shredded chicken, carrots, celery, and egg noodles simmered in a rich, cream finished broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6
Course: Lunch, Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion diced
  • 3 medium carrots sliced into coins
  • 3 celery stalks diced
  • 3 garlic cloves minced
  • 3 tablespoons all purpose flour
  • 1½ pounds boneless skinless chicken thighs
  • 6 cups chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2½ cups wide egg noodles
  • 1 cup heavy cream
  • ¼ cup chopped fresh parsley
  • 1 tablespoon fresh lemon juice optional

Method
 

  1. Cook the onion, carrots, and celery in butter for 6 minutes.
  2. Stir in the garlic for 30 seconds.
  3. Sprinkle in the flour and cook 90 seconds.
  4. Whisk in the broth, add bay leaves, thyme, and chicken thighs.
  5. Simmer covered 15 to 18 minutes until the chicken reaches 165°F.
  6. Remove and shred the chicken.
  7. Cook the noodles in the simmering broth until tender.
  8. Lower the heat to a bare simmer and return the chicken to the pot.
  9. Stir in the cream and simmer gently 2 minutes. Remove bay leaves.
  10. Season to taste, stir in parsley and lemon juice, and rest 5 minutes before serving.

Notes

Storage: Refrigerate up to 4 days. Reheat gently over low heat with a splash of broth. Freezing not recommended with noodles included.
Allergens: Contains dairy, egg, and gluten.
Notes: Nutrition values are estimates based on USDA FoodData Central data.