Description
Creamy Chicken Noodle Soup is the ultimate weeknight comfort food—a rich, velvety soup brimming with tender chicken, egg noodles, and vegetables. This one-pot recipe is hearty, flavorful, and perfect for feeding a hungry family after a long day.
Ingredients
113 g butter (½ cup)
250 g chopped carrots (2 cups)
180 g chopped celery (1½ cups)
150 g chopped onion (1 cup)
30 g all-purpose flour (¼ cup)
1.4 liters low-sodium chicken broth (6 cups)
5 g chicken bouillon base (1 tsp)
1 g coarse ground black pepper (½ tsp)
680 g boneless skinless chicken breasts (1½ lbs)
115 g wide egg noodles (4 oz or about 2½ cups)
2 cans (10.5 oz / 298 g each) cream of chicken soup
60 ml water or milk (¼ cup)
Salt to taste
2 Tbsp fresh chopped parsley (optional garnish)
Instructions
Melt butter in a large pot over medium heat. Add carrots, celery, and onion. Sauté for 7–10 minutes until soft.
Sprinkle in flour and stir for 2–3 minutes to form a roux.
Gradually whisk in chicken broth. Add bouillon base and pepper.
Place chicken breasts in the pot. Cover and simmer for about 15 minutes or until cooked through. Remove and shred.
Add egg noodles to the pot and cook uncovered for 7–10 minutes.
In a bowl, whisk cream of chicken soup with water or milk. Stir into the pot.
Return shredded chicken, adjust seasoning with salt, and garnish with parsley. Serve hot.
Notes
Use rotisserie chicken to cut cooking time.
Don’t overcook noodles—keep them tender but not mushy.
Add lemon juice or thyme for a flavor boost.
Freezing? Leave noodles out and add fresh when reheating.
Soup thickens as it sits—add broth or milk when reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: One-Pot, Stovetop
- Cuisine: American