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Creamy Chicken Noodle Soup

A bowl of creamy chicken noodle soup with shredded chicken, egg noodles, diced carrots, and fresh parsley garnish
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A deeply comforting creamy chicken noodle soup with tender shredded chicken, hearty pasta, and a rich homemade roux-thickened cream broth. Ready in 1 hour and serves 6.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 ribs celery, diced
  • 3 carrots, diced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken breasts (or thighs – increase poaching time to 20 minutes)
  • 2 cups dry pasta (egg noodles, rotini, penne, or macaroni)
  • 1/4 cup unsalted butter (1/2 stick)
  • 1/3 cup all-purpose flour
  • 2 cups milk, at room temperature
  • 1/2 cup heavy cream, at room temperature
  • Kosher salt and ground black pepper, to taste
  • Chopped fresh parsley, optional for garnish

Instructions

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, diced celery, and diced carrots. Saute for 5 to 7 minutes until softened and onion is translucent. Add minced garlic and cook for 1 more minute until fragrant.
  2. Add chicken broth and bring to a boil. Gently lower in the whole chicken breasts, cover, and reduce heat to a gentle simmer. Poach for 10 to 15 minutes until the internal temperature reaches 165 degrees F. Remove chicken and set aside on a cutting board to cool slightly.
  3. Keep soup at a gentle simmer. Add dry pasta and cook according to package directions until just tender.
  4. While pasta cooks, melt butter in a small saucepan over medium heat. Whisk in flour and cook, whisking constantly, for 1 to 2 minutes until smooth and lightly golden with no raw flour smell.
  5. Slowly ladle about 1 cup of hot broth from the soup pot into the roux, whisking continuously until smooth. Whisk in room-temperature milk and heavy cream until the mixture is completely silky and lump-free.
  6. Pour the entire cream mixture into the soup pot and stir to combine throughout.
  7. Shred the cooled chicken using two forks into bite-sized pieces. Return to the pot and stir to combine. Season generously with kosher salt and black pepper to taste.
  8. Optional but recommended – stir in 1 teaspoon of fresh lemon juice or a splash of white wine vinegar to brighten the flavors and balance the cream.
  9. Stir in fresh parsley if desired. Ladle into bowls and serve immediately.

Notes

  • Always bring milk and heavy cream to room temperature before adding to the roux – cold dairy causes the sauce to curdle and turn lumpy.
  • Store pasta separately from leftover soup to prevent it from absorbing too much liquid overnight.
  • To freeze, omit the pasta and freeze the soup base for up to 3 months. Cook fresh pasta when reheating and serving.
  • Shortcut option: use pre-cooked or rotisserie shredded chicken and skip the poaching steps entirely – add in Step 7.

Nutrition

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