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Creamy Chicken Noodle Soup

Creamy chicken noodle soup with a velvety broth made from a butter-and-flour roux, then simmered until tender vegetables and egg noodles are perfectly cooked. Shredded chicken and warm spices give it classic American comfort with a creamy finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast Dice into bite-size pieces so it cooks evenly.
Vegetables & Aromatics
  • 4 carrots Slice for tender, uniform cook times.
  • 4 celery Slice for a classic soup texture.
  • 1 onion Dice finely for a smooth base.
  • 4 garlic Minced for quick flavor bloom.
Broth & Cream Base
  • 6 cup chicken broth Have ready to whisk in gradually to prevent lumps.
  • 2 cup heavy cream Stir in at the end for a silky, not-boiled, finish.
  • 4 tbsp unsalted butter Used to build the roux and deepen flavor.
  • 0.25 cup all-purpose flour Used with butter to thicken the soup.
  • 0.25 tsp nutmeg Adds warm depth—start with this amount.
Noodles & Seasoning
  • 8 oz egg noodles Cook until tender, usually 6–8 minutes.
  • 1 tsp dried thyme Crumbles in easily for even seasoning.
  • 1 tsp dried parsley Supports the chicken-herb flavor profile.
  • 1 salt and pepper Season to taste at the end.
  • 1 fresh parsley Use for garnish just before serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté vegetables and build the roux
  1. Melt the butter in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until softened with a light aroma.
  2. Add the minced garlic and cook for 1 minute, then whisk in the all-purpose flour and cook for 1–2 minutes to remove the raw flour taste.
Simmer the soup base
  1. Gradually add the chicken broth while whisking constantly, then add the diced chicken, thyme, and dried parsley.
  2. Simmer for 15 minutes until the chicken is cooked through and the vegetables are tender, stirring occasionally so nothing sticks.
Finish and cook noodles
  1. Stir in the heavy cream and nutmeg, then bring the soup back to a gentle simmer.
  2. Add the egg noodles and cook for 6–8 minutes until tender, keeping the heat gentle to avoid breaking the noodles.
Season and serve
  1. Season with salt and pepper to taste, then garnish with fresh parsley right before serving.

Notes

Pro tip: whisk the broth in gradually right after the flour cooks so the soup stays smooth without lumps. Refrigerate leftovers in an airtight container up to 3–4 days; reheat gently, adding a splash of broth if it thickens. Freezing is not ideal because cream soups can separate—skip freezing if you want the creamiest texture. Dietary swap: for a lighter option, use half-and-half instead of heavy cream (the soup will be slightly less thick).