Creamy Chicken Noodle Soup

Warm up to this Creamy Chicken Noodle Soup! It's the perfect dish when you want something cozy and comforting that tastes amazing. Finely diced vegetables are simmered with herbs, shredded chicken and tender egg noodles in a rich, flavorful broth. This meal is easy to make and comes together quickly for a satisfying dinner the whole family will love!

Course Main, Soup

Cuisine American

Diet Low Calorie

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 221

Author Kim

Ingredients

1 tablespoon olive oil
1 cup sliced carrots about 2 medium carrots
½ cup finely diced celery about 1 medium stalk
½ cup finely diced onion
2 garlic cloves minced
⅓ cup all-purpose flour
2 teaspoons finely chopped fresh thyme leaves or 1 tsp dried thyme leaves
1/2 teaspoon dried oregano or 1 tsp finely chopped fresh oregano
½ teaspoon salt + more to taste as needed
¼ teaspoon black pepper
8 cups chicken broth
3 cups wide egg noodles
3 cups cooked shredded chicken rotisserie chicken works great
1 cup half and half or whole milk*
optional: chopped fresh parsley or thyme leaves to garnish

Instructions

Heat olive oil in a large pot over medium heat. Add the carrots, celery and onion and cook until just tender, about 5 minutes. Add the garlic and cook, stirring, for an additional minute.
Sprinkle the flour over the vegetables and add the basil, oregano, salt and pepper. Stir and cook for 2 minutes. Pour in the broth and bring to a boil. Reduce heat and simmer, partially covered, for 10-15 minutes.
Add the cooked chicken, egg noodles and half and half and continue cooking for another 10 minutes, until the noodles are tender and the soup is heated through. Taste the soup and add more seasoning, as desired. Serve warm and with crusty bread or crackers.

Notes

*You can use 1/2 cup heavy cream instead. If using 1/2 cup of heavy cream, add another 1/2 cup of chicken broth to the recipe. Keep in mind lower fat milks will not be as rich and creamy. For a nondairy milk option, use plain oat milk or plain almond milk.

Storage Suggestions: Store leftovers in an airtight container in the refrigerator for up to 1 week. To reheat, simply pour into a pot over medium heat and cook until warm. Feel free to add more chicken broth to the leftovers if it’s too thick.

Nutrition