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Close-up of creamy chicken noodle soup showing thick ivory broth with egg noodles and shredded chicken -- creamy chicken noodle soup
Abdul Rehman

Creamy Chicken Noodle Soup

A thick, roux-based creamy chicken noodle soup with three cups of shredded chicken, wide egg noodles, and a blend of whole milk and heavy cream. Built on the stovetop in 50 minutes, the broth holds its body through reheating without separating or going watery.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main, Soup
Cuisine: American
Calories: 420
Ingredients Method

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion finely diced (about 1 cup / 130g)
  • 3 medium carrots sliced into rounds (about 1½ cups / 180g)
  • 3 celery stalks sliced (about 1 cup / 110g)
  • 4 garlic cloves minced
  • ¼ cup 30g all-purpose flour
  • 6 cups 1.4L low-sodium chicken broth
  • 2 cups 480ml whole milk
  • 1 cup 240ml heavy cream
  • 3 cups about 400g cooked chicken, shredded
  • 200 g 7 oz wide egg noodles
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley chopped, to garnish

Method
 

  1. Heat butter and olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Cook 6 to 8 minutes until onion is translucent and carrots have softened slightly. Add minced garlic and stir 1 minute until fragrant.
  2. Sprinkle flour over the vegetables. Stir continuously for 1 to 2 minutes until fully absorbed, no dry patches remain, and the mixture smells slightly nutty.
  3. Pour in chicken broth 1 cup at a time, stirring after each addition until smooth. Add whole milk and stir to combine. Increase heat to medium-high and bring to a gentle boil, stirring occasionally, until the broth thickens visibly, about 5 to 7 minutes.
  4. ⚠️ Food Safety: If adding raw chicken here, confirm internal temperature reaches 75°C (165°F) before continuing. Add shredded chicken, dried thyme, dried parsley, bay leaves, ½ teaspoon salt, and ¼ teaspoon black pepper. Simmer on medium for 10 minutes.
  5. Add egg noodles. Cook 8 to 10 minutes, stirring every 2 to 3 minutes, until noodles are tender with a slight bite.
  6. Reduce heat to low. Remove and discard bay leaves. Pour in heavy cream and stir gently for 1 to 2 minutes. Simmer on low for 3 to 4 minutes until fully incorporated. Do not boil.
  7. Taste and adjust salt and pepper. Ladle into bowls, garnish with fresh parsley, and serve immediately.