Is This the Creamiest Chicken Noodle Soup You Will Ever Make?
A comforting and creamy chicken noodle soup packed with tender chicken, hearty vegetables, and rich, savory flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
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
Instructions
- Sauté the vegetables: Melt the unsalted butter over medium heat in a large pot. Add the diced onion, sliced carrots, and celery. Cook for about 5-7 minutes, or until the vegetables are softened.
- Make the roux: Sprinkle the all-purpose flour over the softened vegetables. Stir constantly for about 1-2 minutes to remove any raw flour taste and create a roux.
- Add the broth: Gradually pour in the chicken broth while whisking vigorously to prevent lumps. Add the dried thyme and poultry seasoning, then bring the mixture to a gentle boil.
- Cook the noodles: Toss in the wide egg noodles and simmer for 7-9 minutes, or until the noodles are tender and cooked through.
- Finish the soup: Gently fold in the shredded chicken and heavy cream. Heat through for an additional 2 minutes, then add the fresh spinach if using. Season with salt and pepper to taste.
Notes
Blend the vegetables well for consistent cooking. Control the heat to avoid burning the butter. Always taste for seasoning before serving.