Name: Creamy Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons butter: Adds richness to the base.; 1 tablespoon olive oil: Prevents the butter from burning and enhances flavor.; 1 medium onion, diced: For a savory aromatic base.; 3 garlic cloves, minced: Adds depth and warmth to the soup.; 2 medium carrots, peeled and diced: Brings a subtle sweetness.; 2 celery stalks, diced: Offers a mild crunch and earthy flavor.; 2 cups cooked, shredded chicken: Rotisserie chicken works great here.; 4 cups chicken broth: The foundation of the soup’s savory flavor.; 2 cups whole milk or heavy cream: Creates the creamy texture.; 2 cups egg noodles: Traditional and tender, they soak up the broth perfectly.; 1 teaspoon dried thyme: A classic herb for depth.; 1 teaspoon dried parsley: Adds freshness and a touch of greenery.; Salt and pepper to taste: Enhances and balances the flavors.; 1 tablespoon all-purpose flour: Helps thicken the soup.; Optional toppings: Fresh parsley, grated Parmesan cheese, or a drizzle of cream.

Ingredients

Scale

to make this creamy chicken noodle soup, you’ll need the following ingredients:

2 tablespoons butter: Adds richness to the base.
1 tablespoon olive oil: Prevents the butter from burning and enhances flavor.
1 medium onion, diced: For a savory aromatic base.
3 garlic cloves, minced: Adds depth and warmth to the soup.
2 medium carrots, peeled and diced: Brings a subtle sweetness.
2 celery stalks, diced: Offers a mild crunch and earthy flavor.
2 cups cooked, shredded chicken: Rotisserie chicken works great here.
4 cups chicken broth: The foundation of the soup’s savory flavor.
2 cups whole milk or heavy cream: Creates the creamy texture.
2 cups egg noodles: Traditional and tender, they soak up the broth perfectly.
1 teaspoon dried thyme: A classic herb for depth.
1 teaspoon dried parsley: Adds freshness and a touch of greenery.
Salt and pepper to taste: Enhances and balances the flavors.
1 tablespoon all-purpose flour: Helps thicken the soup.
Optional toppings: Fresh parsley, grated Parmesan cheese, or a drizzle of cream.

Instructions

Prepare Your Ingredients: Dice the vegetables, mince the garlic, and shred the chicken. Having everything ready will make cooking seamless.
Sauté Aromatics: Heat the butter and olive oil in a large pot over medium heat. Add the diced onions and sauté for 3–4 minutes until translucent. Stir in the garlic and cook for an additional 1 minute.
Add Vegetables: Toss in the carrots and celery, cooking for 5 minutes until they begin to soften. Season lightly with salt and pepper.
Make the Base: Sprinkle the flour over the vegetables, stirring to coat evenly. Gradually add the chicken broth, whisking continuously to avoid lumps.
Simmer the Soup: Add the thyme and parsley. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes.
Cook the Noodles: Stir in the egg noodles and cook according to the package instructions, typically 6–8 minutes.
Add Chicken and Cream: Once the noodles are tender, stir in the shredded chicken and milk or cream. Cook for 5 more minutes, ensuring the soup doesn’t boil to avoid curdling.
Adjust Seasoning: Taste the soup and add additional salt and pepper as needed.
Serve: Ladle the soup into bowls and garnish with fresh parsley, Parmesan, or a drizzle of cream if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 1 bowl (about 1 ½ cups)
Calories: 380
Sugar: 4g
Fat: 15g
Carbohydrates: 28g
Fiber: 3g
Protein: 26g