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Creamy Chicken Noodle Soup Cozy Classic

You'll get a silky, cohesive soup with tender chicken and perfectly cooked noodles in just 35 minutes. The secret is building a roux before adding cream, which prevents curdling and gives you a broth that coats your spoon without any graininess.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds chicken breast cut into bite-sized pieces
  • 3 tablespoons butter
  • 1 medium onion diced fine
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream at room temperature
  • 2 cups uncooked egg noodles
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Method
 

  1. Cut chicken into bite-sized pieces, dice onion and celery, mince garlic, and measure broth and cream.
  2. Melt butter in a large pot over medium heat. Add onion and celery; cook 5 minutes until softened.
  3. Stir in garlic and cook 30 seconds until fragrant.
  4. Slowly pour in broth while stirring constantly. Bring to a simmer over medium-high heat.
  5. Add chicken pieces and simmer 8-10 minutes until cooked through.
  6. Stir in thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust.
  7. Reduce heat to low. Slowly pour in heavy cream while stirring constantly.
  8. Add egg noodles and simmer 5-6 minutes until tender. Taste and adjust seasoning. Serve hot.

Notes

  • Use homemade broth for deeper flavor if available.
  • Add diced carrots, peas, or corn in the last 5 minutes for extra color.
  • Replace half the cream with half-and-half for a lighter soup.
  • Cook noodles separately to keep them from absorbing too much broth.
  • Store leftovers in the fridge for up to 3 days; reheat gently with a splash of broth.