Go Back
Creamy Chicken Noodle Soup
Daniel Hayes

Creamy Chicken Noodle Soup

A rich and velvety twist on the classic. This soup features tender chicken, wide egg noodles, and a creamy, herb-infused broth that is thick enough to coat a spoon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken, shredded or diced
  • 4 tbsp unsalted butter
  • 1 medium onion, diced
  • 2 large carrots, sliced
  • 2 stalks celery, sliced
  • 1/3 cup all-purpose flour
  • 6 cups chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp poultry seasoning
  • 8 oz wide egg noodles
  • 1 cup heavy cream
  • 2 cups fresh spinach (optional)
  • salt and pepper to taste

Equipment

  • Large Dutch Oven
  • Whisk Used for the roux and broth

Method
 

  1. In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened.
  2. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
  3. Slowly pour in the chicken broth while whisking to prevent lumps. Add thyme and poultry seasoning. Bring to a gentle boil.
  4. Add the egg noodles and simmer for 7-9 minutes, or until the noodles are tender.
  5. Stir in the shredded chicken and heavy cream. Heat through for 2 minutes. Add spinach if using and season with salt and pepper.

Notes

To prevent the noodles from soaking up all the broth if you have leftovers, you can cook the noodles separately and add them to individual bowls. For an even thicker soup, increase the flour to 1/2 cup.