Nothing feels cozier on a cold winter day than a nice bowl of soup. This is hearty and filled with creamy goodness. My family really enjoys this soup, especially my daughter who is not usually a soup fan.
Creamy Chicken Noodle Soup
Prep time
Cook time
Total time
Author: Country Girl
Recipe type: Dinner
Cuisine: American
Serves: 6
Ingredients
- 1 .5 cups dry medium egg noodles
- 1 lb boneless skinless chicken breasts*
- 1½ Tbsp olive oil
- 1½ cups chopped yellow onion (1 medium)
- 1⅓ cups chopped carrots (3 carrots)
- 1⅓ cups chopped celery (3 stalks)
- 3 cloves garlic, minced
- 2 (14.5 oz) cans low-sodium chicken broth
- 1 teaspoon dried parsley flakes
- 2 bay leaves
- Salt and pepper, to taste
- ¼ cup butter
- ¼ cup + 2 Tbsp all-purpose flour
- 2½ cups milk
- ⅓ cup heavy cream
Instructions
- Prepare noodles according to directions listed on the package
- Add the noodles a minute or two before you serve any sooner & they will become too soft
- In a large pot, heat 1½ Tbsp olive oil over medium heat.
- Add onion, carrot, and celery and saute until tender.
- Then add garlic and saute 1 minute longer.
- Add chicken broth, parsley, bay leaves, and season with salt and pepper to taste.
- Add chicken breasts and bring soup to a boil over medium-high heat.
- Cover and reduce heat to medium.
- Allow soup to cook until chicken has cooked through, about 10 - 15 min or until no longer pink.
- Remove chicken and allow to rest for 5 minutes, then shred.
- Melt butter in a medium saucepan over medium heat.
- Add flour and cook, stirring constantly.
- While whisking slowly add in milk and whisk until smooth.
- Whisk in cream and bring mixture to a boil, stirring constantly.
- Pour milk mixture into soup mixture, return chicken to soup and add cooked noodles.
- Serve warm with homemade bread or bread of choice.