Quick Creamy Chicken Noodle Soup
This soup became a go-to for me on long shoot days — warm, creamy, and ready in minutes. One spoonful brought back the comforting soups my mom would make whenever we needed a little extra warmth.
Equipment
- Large pot or Dutch oven
- Whisk
Ingredients
For the Soup Base
- 2 tbsp Butter
- 1 cup Chopped onion
- 2 large Carrots, diced
- 2 stalks Celery, diced
- 2 cloves Garlic, minced
- 4 cups Chicken broth Low sodium preferred
- 2 cups Cooked, shredded chicken Rotisserie chicken works well
- 8 oz Egg noodles
For the Creaminess
- 1/4 cup All-purpose flour
- 1 cup Milk Whole milk for best results
- 1/2 cup Heavy cream
- 1 tsp Dried thyme
Instructions
- Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
- Add the minced garlic and dried thyme. Cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates a roux base.
- Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring often until the broth begins to thicken slightly.
- Add the egg noodles and continue to simmer according to package directions, usually 6 to 8 minutes, until the noodles are tender.
- Reduce the heat to low. Stir in the shredded chicken, milk, and heavy cream. Heat through gently for 2 to 3 minutes. Do not let the soup boil after adding the cream.
- Season with salt and pepper to your preference. Serve the soup hot.
Notes
If you prefer a thicker soup, you can increase the flour to 1/3 cup. For a richer flavor, substitute half of the chicken broth with cream of chicken soup, omitting the flour, milk, and heavy cream entirely.