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freshly made creamy chicken noodle soup in a dutch oven.
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5 from 1 vote

Creamy Chicken Noodle Soup

This Creamy Chicken Noodle Soup is a heartwarming dish, perfect for any day that calls for some comfort. It combines tender chicken, vegetables, and egg noodles in a rich, creamy broth, seasoned with thyme and oregano for a delightful flavor.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Lunch, Soup
Cuisine: American
Servings: 6
Calories: 373kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 6 cups chicken broth low sodium or no sodium added
  • 1 cube chicken bouillon crumbled, or 1 teaspoon of vegeta
  • 2 chicken breasts preferably with skin and bones for extra flavor
  • 1 cup heavy cream
  • 2 cups egg noodles dry
  • salt and pepper to taste
  • fresh parsley chopped
US Customary - Metric

Instructions

  • In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook until they start to soften, about 5 minutes. Add the garlic, thyme, and oregano, cooking for another minute.
  • Pour the chicken broth into the pot and bring it to a simmer. Crumble the chicken bouillon and add it to the soup. Add the raw chicken breasts, ensuring they are submerged in the broth. Cover and simmer for about 20-25 minutes, or until the chicken is cooked through.
  • Remove the chicken breasts from the pot and shred them using two forks. Discard skin and bones if necessary.
  • Return the shredded chicken to the pot. Add the egg noodles and cook them in the soup for about 10 minutes, or until they are tender.
  • Stir in the heavy cream and heat through. Be sure to do this gently to prevent the cream from separating. Adjust the seasoning with salt and pepper, if needed.
  • Ladle the hot soup into bowls, garnishing with fresh chopped parsley for a touch of freshness.

Notes

  1. If using bone-in chicken, remember to remove and discard the bones and skin after cooking.
  2. Feel free to adjust the amount of thyme and oregano to suit your taste.
  3. For a lighter version, substitute heavy cream with half-and-half or whole milk.
  4. The soup thickens as it cools; simply add a bit more broth or water when reheating.

Nutrition

Serving: 1serving | Calories: 373kcal | Carbohydrates: 19g | Protein: 24g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 104mg | Sodium: 238mg | Potassium: 699mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4083IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 2mg