Go Back

Creamy Chicken Noodle Soup

Silky rich broth with tender chicken and egg noodles — cozy comfort in 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons butter ​
  • 1 tablespoon olive oil ​
  • 1 large yellow onion diced
  • 3 medium carrots sliced
  • 3 stalks celery sliced
  • 4 cloves garlic minced
  • 1/3 cup all-purpose flour ​
  • 1.5 lbs boneless skinless chicken breasts ​
  • 6 cups low-sodium chicken broth ​
  • 1 teaspoon dried thyme ​
  • 2 ​ bay leaves ​
  • 1.5 cups half-and-half ​
  • 8 oz wide egg noodles ​
  • 1/4 cup fresh parsley chopped
  • 1 tablespoon lemon juice ​
  • ​ ​ salt and black pepper to taste ​

Equipment

  • large Dutch oven or stockpot ​

Method
 

  1. Melt butter with oil; cook onion, carrots, celery 6-7 minutes; add garlic, cook 1 minute.
  2. Sprinkle flour over vegetables; stir 2 minutes until lightly golden.
  3. Whisk in broth gradually until smooth; add thyme and bay leaves.
  4. Add chicken; simmer 15 minutes until cooked through.
  5. Shred chicken; return to pot; discard bay leaves.
  6. Stir in noodles; simmer 8-10 minutes until tender.
  7. Reduce heat to low; stir in half-and-half until silky. Do not boil.
  8. Stir in parsley and lemon juice; season with salt and pepper.

Notes

Cook the roux a full 2 minutes and whisk broth in gradually for a lump-free silky soup.
Nutrition per serving: Calories 380, Protein 26g, Carbohydrates 30g, Fat 14g, Fiber 2g, Sugar 4g, Sodium 700mg.