Creamy Chicken Noodle Soup Recipe
This creamy chicken noodle soup is packed with fresh herbs and is the ultimate comfort food. It's the kind of meal that tastes like it’s been simmering all day—but thanks to the rotisserie chicken, it comes together quickly without sacrificing flavor.
Servings 8 servings
Calories 516kcal
Equipment
Ingredients
- 4 tablespoons butter
- 1 yellow onion diced
- 1 cup carrots small chopped
- 1 cup celery diced
- 1 teaspoon garlic minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup all-purpose flour
- 2 tablespoons fresh thyme leaves chopped
- 2 tablespoons fresh sage chopped
- 8 cups reduced sodium chicken broth
- 2 cups cooked chicken shredded or chopped
- 1 cup heavy cream or half and half
- 16 oz wide egg noodles uncooked
- 1/4 cup Parmesan cheese freshly grated
- 1/4 cup fresh parsley chopped
Instructions
- In a large Dutch oven over medium heat melt the butter. Once melted add the onion, carrot, and celery and salt and pepper. Cook 5 minutes. Add the garlic, cook 1 minute more. Stir in the flour, thyme and sage. Cook for 2-3 minutes, stirring frequently.
- Pour in the chicken broth and bring to a boil. Stir in the egg noodles and cook according to package directions or until a few minutes under al dente. Add the cooked chopped chicken, heavy cream, Parmesan, and parsley and heat until warmed, about 3-5 minutes. Serve, topped with additional fresh herbs and parmesan, if desired.
Notes
To use a raw chicken breast rather than cooked chicken: add the raw chicken to the pot after boiling the chicken broth. Boil for 15-20 minutes or until an internal temperature reaches 165°F. Remove the chicken from the pot and shred the chicken with two forks, or chop into small pieces. Add the chicken back into the pot and then stir in the egg noodles and continue with the recipe as written above.
Make Ahead: This soup will keep for 3-5 days in the fridge so it’s great to make ahead. If you prefer, you can cook the noodles and keep them separate from the soup until just before serving.
Storing: Store leftover soup in an airtight container in the fridge for 3-5 days.
Freezing: You can freeze this soup minus the noodles for up to 6 months in a freezer-safe container.
Nutrition
Calories: 516kcal | Carbohydrates: 52g | Protein: 25g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 125mg | Sodium: 526mg | Potassium: 595mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3658IU | Vitamin C: 8mg | Calcium: 127mg | Iron: 3mg
