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Creamy Chicken Noodle Soup (American Favorite)

Here’s a classic soup Americans love during this time of year (fall–winter): Creamy Chicken Noodle Soup. It’s one of the most popular comfort soups in the U.S. when the weather gets cold.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 –3 garlic cloves minced
  • 3 medium carrots sliced
  • 2 celery stalks sliced
  • 1/4 cup flour
  • 6 cups chicken broth
  • 2 cups cooked shredded chicken rotisserie works great
  • 2 cups egg noodles
  • 1 cup heavy cream or whole milk
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • Salt & black pepper to taste
  • Optional add-ins:
  • A splash of lemon juice for brightness
  • Fresh parsley for topping
  • A small potato diced for extra heartiness

Method
 

  1. Sauté the veggies:
  2. Heat butter + olive oil in a large pot. Add onion, carrots, and celery. Cook 5–7 minutes until soft. Add garlic and cook 1 minute.
  3. Add flour:
  4. Sprinkle flour over the vegetables and stir for 1 minute—it helps thicken the soup.
  5. Add broth:
  6. Slowly pour in chicken broth while stirring to avoid lumps.
  7. Simmer:
  8. Add thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
  9. Add noodles + chicken:
  10. Add egg noodles and shredded chicken. Cook 8–10 minutes until noodles are tender.
  11. Finish with cream:
  12. Add heavy cream (or milk). Stir and let simmer 2–3 more minutes—don’t boil after adding cream.
  13. Taste + adjust:
  14. Add more salt, pepper, or lemon juice if needed.