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bowl of creamy chicken noodle soup. Pot of soup sitting in background
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Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup with egg noodles is comforting and delicious!
Prep Time10 minutes
Cook Time40 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, noodle, soup
Servings: 6

Ingredients

  • 4 tbsp butter
  • 1.5 lbs chicken breasts (boneless skinless)
  • poultry rub / seasoning
  • 1 cup onion, diced
  • 1 cup carrots, thinly sliced
  • 1 cup celery, diced
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 1 tsp dried thyme or 1 tablespoon fresh thyme
  • 1 bay leaf
  • ¼ cup chopped parsley, fresh
  • 1 tsp dried oregano
  • ½ tsp red pepper flake
  • 1 tsp black pepper
  • 8 cups chicken broth
  • 1 lemon
  • 1 tbsp Better than Bouillon
  • 3 cups medium egg noodles
  • 1 cup heavy cream

Instructions

  • In a large stockpot over medium high heat, melt 4 tablespoons butter.
  • Season chicken breasts liberally with poultry rub/seasoning of choice (I like Traeger Poultry Rub)
  • Add chicken to the pot and sear for 2-3 minutes per side. When all sides are browned (not cooked through, you are just browning the chicken in this step), remove the chicken from the pan and set aside.
  • To the pot add in onion, carrots ,and celery and sauté the veggies for about 5 minutes or until they begin to soften.
  • Add in the garlic and cook until fragrant, about 30 seconds to 1 minute.
  • Sprinkle flour over the veggies and stir to combine. Cook for 1-2 minutes.
  • Gradually pour in the chicken broth, stirring to combine.
  • Add in seasonings: thyme, parsley, salt, black pepper,oregano, red pepper flake and juice from one lemon.
  • Stir in 1 tablespoon Better Than Bouillon.
  • Return the chicken to the pan.
  • Bring the broth to a boil. Once the soup is at a boil, reduce the heat to medium and cook for 8-15 minutes, or until the chicken is cooked through and has reached 165℉.
  • Remove the chicken from the pan and dice or shred.
  • Add in the egg noodles and cook according to package directions - typically 12-15 minutes.
  • Stir in heavy cream and remove the bay leaf.
  • Return the diced or shredded chicken back to the pot and stir to combine.
  • Serve.

Notes

Feel free to use 2-3 cups of chicken from a pre-cooked rotisserie chicken. This is also a great way to use up leftover chicken.