Description
This Creamy Chicken Noodle Soup is a comforting and hearty meal perfect for any day. Tender seared chicken breasts simmered with fresh vegetables, herbs, and egg noodles create a flavorful broth. A rich, creamy milk and butter roux is whisked into the soup to make it irresistibly smooth and velvety. Finished with fresh parsley, this classic homemade soup is warming and satisfying, ideal for lunch or dinner.
Ingredients
Chicken and Broth
- 1 lb. boneless skinless chicken breasts (about 2 large)
- 1 1/2 Tbsp olive oil (divided)
- 4 cups low-sodium chicken broth (add more to thin the soup if desired)
- 1 Tbsp chopped fresh thyme leaves (or 1 tsp dried thyme)
- 2 bay leaves
- Salt and black pepper to taste
Vegetables and Aromatics
- 1 1/2 cups chopped yellow onion (about 1 medium onion)
- 1 1/2 cups chopped carrots (about 3 carrots)
- 1 1/2 cups chopped celery (about 3 stalks)
- 1 Tbsp minced garlic (about 3 cloves)
Roux and Dairy
- 1/3 cup butter
- 6 Tbsp all-purpose flour
- 2 1/2 cups whole milk
- 1/4 cup heavy cream
Noodles and Garnish
- 2 cups dry medium egg noodles
- 3 Tbsp chopped fresh parsley
Instructions
- Prepare and sear the chicken: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Pound the chicken breasts to even thickness with a meat mallet, then pat dry. Season both sides with salt and black pepper. Sear the chicken in the pot until browned on each side, about 4 minutes per side. The chicken will not be fully cooked yet. Remove and set aside on a plate.
- Sauté the vegetables: Add the remaining 1/2 tablespoon olive oil to the pot. Add the chopped onion, carrots, and celery and sauté for 5 minutes until they begin to soften. Add the minced garlic and continue to sauté for another minute until fragrant.
- Add broth and herbs: Pour in the chicken broth along with the thyme, bay leaves, and season with salt and pepper. Return the seared chicken breasts to the pot and bring the soup to a simmer.
- Simmer the chicken: Lower the heat to low, cover the pot, and let the soup cook until the chicken is cooked through, about 5 to 10 minutes depending on thickness. Once done, remove the chicken to a plate and let rest for 5 minutes before shredding into bite-sized pieces.
- Prepare the roux and creamy base: Meanwhile, melt butter in a medium saucepan over medium heat. Stir in the flour and cook for 2 to 3 minutes, stirring constantly until the mixture turns a deeper golden color. Slowly whisk in the whole milk, whisking vigorously to avoid lumps. Add the heavy cream and bring this mixture to a simmer, stirring constantly and scraping the bottom edges of the pan.
- Cook noodles in the soup: While shredding the chicken, add the dry egg noodles to the simmering soup broth. Cover and cook until noodles are tender, about 6 to 12 minutes, or according to package instructions.
- Combine and finish the soup: Turn off the heat under the soup. Stir the creamy milk mixture into the soup. Return the shredded chicken to the pot and mix well. Stir in the fresh chopped parsley. Allow the soup to cool slightly before serving.
Notes
- For a thinner soup, add more chicken broth or water to reach desired consistency.
- Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- Use freshly chopped herbs for the best flavor, but dried thyme works well if fresh isn’t available.
- Be careful not to overcook the noodles to prevent them from becoming mushy when reheated.
- To make this soup gluten free, substitute all-purpose flour with a gluten-free flour blend and use gluten-free noodles.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
