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Creamy Chicken Noodle Soup

Creamy chicken noodle soup with tender egg noodles and a velvety cream broth, made by simmering chicken and vegetables, then thickening with a butter-flour roux. Finished with nutmeg and fresh parsley garnish for a cozy, comforting bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast, diced
Vegetables
  • 4 carrots, sliced
  • 4 celery, sliced
  • 1 onion, diced
  • 4 garlic, minced
Broth and dairy
  • 6 cup chicken broth
  • 2 cup heavy cream
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour Approximately 1/4 cup; measured as 1/4 cup for ingredient consistency.
Noodles and seasonings
  • 8 oz egg noodles
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.25 tsp nutmeg
  • 1 salt and pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté vegetables
  1. Melt the unsalted butter in a large pot over medium heat, then add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until slightly softened and fragrant.
Build the roux
  1. Add the minced garlic and cook for 1 minute, stirring until aromatic. Whisk in the flour and cook for 1-2 minutes, until the mixture turns slightly golden and looks smooth.
Simmer the soup base
  1. Gradually add the chicken broth while whisking constantly to keep the sauce smooth. Add the diced chicken, dried thyme, and dried parsley, then bring the pot to a simmer.
  2. Simmer for 15 minutes until the chicken is cooked through and the vegetables are tender. Keep the bubbles gentle and consistent across the pot for an even cook.
Cream and thicken
  1. Stir in the heavy cream and add the nutmeg, then return to a gentle simmer. Simmer briefly, just until hot and cohesive, with a silky texture.
Cook noodles and finish
  1. Add the egg noodles and cook for 6-8 minutes until tender. Stir occasionally so the noodles don’t stick to the bottom.
  2. Season with salt and pepper to taste, then garnish with fresh parsley. Serve hot with the noodles coated in the creamy broth.

Notes

Pro tip: whisk the flour into the butter thoroughly before adding broth so the soup thickens smoothly without lumps. Store leftovers in an airtight container in the fridge up to 3 days; freeze is not recommended because the noodles and cream can change texture. For a lighter option, use half-and-half instead of heavy cream for a thinner, less rich broth.