Creamy Chicken Noodle Soup for Cozy Family Nights

This creamy chicken noodle soup is the perfect warm dish, brightening chilly evenings with its comforting, flavor-packed richness.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons olive oil can substitute with butter or avocado oil
1 medium yellow onion can substitute with shallots
3 cloves garlic, minced can use garlic powder if fresh is not on hand

For the Vegetables

3 large carrots can substitute with parsnips
2 ribs celery can use leeks as a milder substitution

For the Seasonings

1 teaspoon dried thyme can replace with Italian seasoning
1 teaspoon dried parsley can use fresh parsley or omit
1 leaf bay optional, remove before serving

For the Soup

¼ cup flour can use cornstarch for gluten-free option
4 cups low-sodium chicken broth homemade enhances flavors
2 cups water can replace half with additional chicken broth
1 cup heavy cream or half-and-half can use evaporated milk for a lighter version

For the Noodles and Chicken

2 cups uncooked egg noodles gluten-free pasta or rice can be used as alternatives
3 cups shredded rotisserie chicken can substitute with cooked boneless chicken

Equipment

Large Dutch oven

Method

Step‑by‑Step Instructions

In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 3 large diced carrots, 1 medium chopped onion, 2 ribs of chopped celery, and 3 minced garlic cloves. Sauté these vegetables for about 5 minutes until they soften and become fragrant. Stir in 1 teaspoon each of dried thyme and dried parsley, followed by ¼ cup of flour, cooking for another minute to form a light roux.
Pour in 4 cups of low-sodium chicken broth, stirring to dissolve the flour completely. Add 1 cup of heavy cream and 2 cups of water to the pot, bringing the mixture to a gentle boil. Once boiling, reduce the heat, cover the Dutch oven, and let it simmer for 10 minutes.
Uncover the pot and stir in 2 cups of uncooked egg noodles and 3 cups of shredded rotisserie chicken. Increase the heat to bring the soup back to a boil, then reduce it again to a simmer. Cook for about 10 minutes, stirring occasionally, until the noodles are tender.
After the noodles are cooked, remove the pot from heat and discard the optional bay leaf. Ladle your creamy chicken noodle soup into bowls.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 450IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

This soup is best enjoyed fresh but can be stored in an airtight container for up to 4 days in the fridge. Reheat gently on the stove, adding broth if needed to restore creaminess.

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