Creamy Homestyle Chicken Noodle Soup Recipe
This Creamy Homestyle Chicken Noodle Soup is a comforting and hearty recipe featuring tender chicken, fresh vegetables, and egg noodles in a rich, creamy broth. Enhanced with fresh herbs and parmesan cheese, it’s a perfect dish for chilly days or when you need a nourishing homemade meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 6 tablespoons salted butter
- 1 yellow onion, chopped
- 6 cloves garlic, chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 1/3 cup flour
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- 1 bay leaf
- 8 cups broth (chicken broth preferred)
- 1 pound boneless chicken breasts or thighs
- 2-3 cups egg noodles
- 1 cup whole milk or cream
- 1/3 cup shaved parmesan cheese
- 1/4 cup chopped parsley
Instructions
- Sauté Vegetables: Melt the butter in a large Dutch oven over medium heat. Add the chopped onions, garlic, celery, and carrots. Season with salt and pepper. Cook the mixture for about 5 minutes until the vegetables soften and are fragrant.
- Add Flour and Herbs: Stir in the flour, fresh thyme leaves, and chopped fresh sage. Continue cooking for another 5 minutes to form a roux and to toast the herbs and flour, which will help thicken the soup.
- Simmer with Broth and Chicken: Pour in the 8 cups of broth and bring the mixture to a boil over high heat. Add the boneless chicken breasts or thighs, the bay leaf, and, if available, a parmesan rind for extra flavor. Cover and cook for 20 minutes or until the chicken is fully cooked. Optionally, you can simmer the soup on low for 4 to 6 hours for deeper flavor.
- Shred Chicken and Prepare Soup: Remove the cooked chicken from the pot and shred it with two forks. Discard the bay leaf. Return the shredded chicken to the pot. Taste the soup and adjust seasoning with salt and pepper as needed. Bring the soup back to a boil.
- Cook Noodles and Finish Soup: Add the egg noodles to the boiling soup and cook for 6 to 8 minutes until tender. Stir in the whole milk or cream, shaved parmesan cheese, and chopped parsley. Mix well to create a creamy texture.
- Serve: Ladle the hot soup into bowls and top with additional parmesan cheese if desired. Serve immediately while warm and comforting.
Notes
- You can substitute the chicken with turkey or leave out for a vegetarian version but adjust accordingly.
- Using a parmesan rind while simmering adds a rich, umami flavor that enhances the broth.
- For a thicker soup, increase the flour slightly or reduce the broth amount.
- Leftovers keep well for 3-4 days in the refrigerator and taste even better the next day.
- Using fresh herbs gives the soup a vibrant flavor, but dried herbs can be used in a pinch (reduce the amount to about one-third).