Creamy Chicken Noodle Soup Recipe
This creamy chicken noodle soup recipe is cozy, comforting, and made from scratch with tender chicken, egg noodles, and veggies in a homemade creamy broth, all in one pot!
Ingredients
- 1 pound chicken breasts boneless,skinless
- 2 tablespoons olive oil
- ½ cup onion small diced
- 2 stalks celery small diced
- 2-3 medium carrots small diced
- 2 tablespoons butter
- 2 cloves garlic minced
- ¼ cup flour
- 4 ½ cups chicken stock
- 1 cup milk
- 2 teaspoons salt
- ½ teaspoon pepper
- 1 tablespoon fresh oregano chopped
- 2 tablespoons fresh thyme chopped
- 1 bay leaf
- 2 ½ cups medium egg noodles
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Start by boiling the chicken breasts in water until fully cooked. This step can be done ahead of time to make dinner come together even quicker. Once cooled, cut or shred the chicken into bite-sized pieces and set aside until needed.
- In a large pot, heat 2 tablespoons of oil over medium heat. Add the onion, celery, and carrots. Sauté for about 5 minutes, stirring occasionally, until the vegetables are tender.
- Add the butter and garlic. Sauté for about 30 seconds.
- Sprinkle in the flour and stir well to form the roux. Let it cook for another minute, stirring often.
- Slowly whisk in the chicken stock, followed by the milk. Add in the salt, pepper, and bay leaf. Bring the soup up to a gentle boil.
- Stir in the pasta and cook uncovered for about 8-10 minutes, or until the noodles are fully cooked.
- Add in the cooked chicken and fresh herbs. Taste and adjust the seasoning as needed. Enjoy!
Notes
- You may need more or less salt, depending on the stock you are using.
- If the soup is too thick, add in more chicken stock to thin it out a bit.
Tried this recipe?Let us know how it was!