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Wholesome Creamy Chicken Noodle Soup from Scratch

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A velvety, comforting chicken noodle soup made from scratch with tender chicken thighs, hearty vegetables, and a creamy broth. Perfect for cozy nights or sick days, this recipe delivers rich flavor with simple ingredients.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 medium carrots, peeled and sliced into thin rounds
  • 3 celery stalks, sliced into half-moons
  • 4 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 6 cups low-sodium chicken broth (such as Swanson or Kitchen Basics)
  • 1 pound boneless, skinless chicken thighs (about 3–4 thighs)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • 1 bay leaf
  • 1 cup heavy cream
  • 8 ounces wide egg noodles (about 3 cups uncooked; such as Reames or Mrs. Miller’s)
  • ¼ cup fresh parsley, chopped
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)

Instructions

  1. Prep your vegetables. Dice the onion into small, even pieces. Slice the carrots into thin rounds — about ¼-inch thick. Cut the celery stalks in half lengthwise, then slice them into half-moons. Mince the garlic cloves.
  2. Melt the butter in your Dutch oven over medium heat. Once it’s bubbling, add the diced onion, carrots, and celery. Stir together and cook for about 6-8 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.
  3. Add the minced garlic and cook for another minute, stirring constantly.
  4. Sprinkle the flour over the vegetables and stir well. Cook this mixture for about 2 minutes, stirring constantly, until it turns a light golden color.
  5. Slowly pour in the chicken broth while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer; it will start to thicken slightly.
  6. Season the broth with the dried thyme, crushed rosemary, bay leaf, 1 teaspoon of salt, and ½ teaspoon of black pepper. Stir to combine.
  7. Add the chicken thighs to the pot, submerging them in the broth. Bring everything back to a gentle simmer, then reduce the heat to medium-low. Cover the pot and let it cook for 20 minutes.
  8. Remove the chicken thighs from the pot using tongs and place them on a cutting board. Let them rest for about 5 minutes, then shred the meat using two forks. Discard any visible fat or gristle.
  9. While the chicken rests, add the egg noodles to the simmering broth. Stir them in and cook according to package directions, usually about 6-8 minutes, stirring occasionally.
  10. Return the shredded chicken to the pot once the noodles are tender. Stir everything together.
  11. Reduce the heat to low and slowly pour in the heavy cream while stirring. Warm it through gently for about 2 minutes; do not let it boil.
  12. Remove the bay leaf and stir in the fresh chopped parsley. Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately.

Notes

For deeper flavor, sear the chicken thighs in the pot before starting the vegetables. To prevent noodles from becoming mushy in leftovers, cook them separately and add to individual bowls when serving. When reheating, add a splash of broth or water to thin the soup if it has thickened.

Nutrition

Keywords: creamy chicken noodle soup, homemade chicken soup, comfort food, easy soup recipe, chicken noodle soup from scratch

Find it online: https://dinadishes.com/wholesome-creamy-chicken-noodle-soup-from-scratch/