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A warm and inviting bowl of the coziest creamy chicken noodle soup, packed with tender chicken, thick egg noodles, and vegetables in a rich broth, garnished with fresh parsley to illustrate the final recipe.
Lady Maria

Ultimate Cozy Creamy Chicken Noodle Soup

This is the ultimate comfort food, a rich and velvety creamy chicken noodle soup that's incredibly soul-soothing. Forget bland, watery versions; this recipe creates a pot of liquid gold packed with tender chicken, classic vegetables, and a luxurious creamy broth that will become your new go-to favorite.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 large yellow onion, finely chopped
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 5 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • 1.5 pounds boneless, skinless chicken thighs
  • 6 oz wide egg noodles
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour
  • 1 cup heavy cream or half-and-half
  • 1/4 cup fresh parsley, chopped

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Chef’s knife
  • Cutting board
  • measuring cups and spoons
  • small bowl
  • whisk
  • Two forks (for shredding chicken)
  • Ladle

Method
 

  1. In a large Dutch oven over medium heat, melt the butter and olive oil. Add the chopped onion, carrots, and celery and sauté for 8-10 minutes until soft and translucent. Add the minced garlic, dried thyme, and crushed rosemary, and stir constantly for 1 minute until fragrant.
  2. Nestle the chicken thighs into the vegetables and season generously with salt and pepper. Pour in the chicken broth, add the bay leaves, and bring to a boil over high heat.
  3. Once boiling, reduce the heat to low, cover the pot, and simmer gently for 20-25 minutes until the chicken is cooked through and tender.
  4. Carefully remove the chicken to a cutting board and let it cool slightly. Discard the bay leaves from the pot. Using two forks, shred the chicken into bite-sized pieces and set aside.
  5. In a separate small bowl, whisk the all-purpose flour with 1.5 cups of the hot broth from the pot until you have a completely smooth slurry with no lumps.
  6. Slowly pour the slurry back into the main pot, whisking continuously as you pour. Bring the soup back to a simmer and cook for 5 minutes, stirring often, until it has thickened.
  7. Stir in the heavy cream and let it heat through for a minute, but do not allow it to boil. Add the uncooked egg noodles and cook according to package directions, typically 7-9 minutes, until al dente.
  8. Stir the shredded chicken and chopped fresh parsley back into the soup. Taste and adjust seasoning with more salt and pepper as needed. Serve hot.

Notes

For the best results, use chicken thighs as they stay more tender and flavorful than breasts. To prevent mushy noodles in leftovers, consider cooking them separately and adding them to each bowl when serving. The soup can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, prepare the soup base without the cream and noodles, freeze for up to 3 months, then thaw, reheat, and add fresh cream and noodles before serving.