Easy Creamy Chicken Noodle Soup
- PREP 10min
- COOK 35min
- TOTAL 45min
This creamy chicken noodle soup is easy to make and ready in under 45 minutes. My family loves this soup because it’s so incredibly delicious and perfectly creamy without being too thick. For the original, see our Classic Chicken Noodle Soup.
You Will Need
1 pound skinless, boneless chicken thighs (450g)
3 tablespoons butter, chicken fat, or olive oil (42g)
1 large onion, chopped
2 large carrots, chopped
2 ribs celery, chopped
Heaped tablespoon minced garlic, 4 cloves
3 tablespoons all-purpose flour
2 bay leaves
3 sprigs fresh thyme or use ½ teaspoon dried thyme
6 cups chicken stock, try homemade chicken stock
5 ounces egg noodles
¼ cup heavy cream, plus more as needed (60ml)
¼ cup fresh parsley, finely chopped
Salt and pepper, to taste
Pinch or two crushed red chili peppers, optional for heat
Directions
1Cook veggies: Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, celery, and garlic. Cook, stirring every few minutes, until the vegetables begin to soften, 5 to 6 minutes.
2Make a roux: Stir in the flour and cook, stirring it around the pan, for about 2 minutes.
3Prepare the broth: Add the thyme and bay leaves, then continue to stir while pouring in the chicken stock. Bring the soup to a low simmer, then taste it and adjust the seasoning with salt and pepper as needed. Depending on the stock used, you may need to add one or more teaspoons of salt.
4Poach the chicken: Submerge the chicken thighs in the soup so that the broth covers them. Bring the soup back to a low simmer, then partially cover the pot with a lid and cook, stirring occasionally, until the chicken thighs are cooked through and tender, about 20 minutes. Transfer the cooked chicken to a plate to cool for a minute. If the broth seems low, add a bit more stock or use water and reduce the heat a little.
5Add the noodles: Stir the noodles into the soup and cook until done, 6 to 10 minutes, depending on the type of noodles used.
6Shred the chicken: While the noodles are cooking, shred the chicken into strips or dice it into cubes.
7Finish and serve: Slide the chicken back into the pot. Add the cream and parsley, then taste the soup once more. Adjust with more salt and pepper, as needed. We enjoy this soup with a generous amount of pepper or a pinch of crushed red peppers stirred in.
Adam and Joanne's Tips
- Leftovers: Store in an airtight container in the fridge for 3 to 4 days. The noodles soak up the soup broth as it sits. When reheating, add a splash of extra chicken stock or water if you don’t have any.
- Freezing: Freeze for up to 3 months. The noodles don’t fare too well when frozen. If you plan on freezing the soup, remove the portion you plan to freeze before adding the noodles. Freeze the broth, chicken, and vegetables. When you are ready to reheat the soup, add dried noodles to it and simmer until done.
- Seasoning: If you feel the soup lacks some zing, add more salt. You can add flavor with a dash of fish sauce (we often use this trick for store-bought stocks and broths) or Worcestershire sauce.
- Gluten-free option: Skip the flour altogether. At the end of the recipe, just before you stir in the chicken, parsley, and cream, whisk 1 tablespoon cornstarch with 2 tablespoons water and then whisk into the soup. Bring the soup to a simmer, and when it has thickened slightly, continue with the recipe as normal and add the chicken, cream, and parsley.
- The nutrition facts provided below are estimates.