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Creamy Chicken Noodle Soup – Cozy Dinner Recipe

Creamy chicken noodle soup simmers in a 7-quart Dutch oven with tender chicken, wide egg noodles, and a rich broth finished with heavy cream. It makes a cozy dinner with vegetables softened in butter and fresh parsley stirred in at the end.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 3 carrots medium, peeled and sliced 1/4 inch thick
  • 3 celery ribs sliced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 0.33 cup all-purpose flour
  • 8 cup low-sodium chicken broth
  • 2 lb chicken breasts boneless, skinless
  • 1 bay leaf
  • 12 oz wide egg noodles
  • 1.5 cup heavy cream
  • 2 tbsp parsley chopped fresh

Equipment

  • 1 7-quart Dutch oven

Method
 

  1. Melt the butter in a 7-quart Dutch oven over medium heat.
  2. Add the onion, carrots, celery, salt, pepper, and thyme; cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Sprinkle the flour over the vegetables and stir for 1 minute, until no dry flour remains.
  4. Gradually whisk in the broth, scraping the bottom of the pot.
  5. Add the chicken breasts and bay leaf, bring to a gentle simmer, and reduce the heat to maintain it.
  6. Cook uncovered for 18–25 minutes, until the thickest part of each breast reaches 165°F.
  7. Transfer the chicken to a cutting board and discard the bay leaf.
  8. Bring the soup to a boil, add the egg noodles, and cook according to the package directions, usually 6–8 minutes, until tender.
  9. Meanwhile, shred the chicken.
  10. Stir the shredded chicken, heavy cream, and parsley into the soup and simmer gently for 2–3 minutes, until heated through.

Notes

For tender chicken, check that the thickest part of each breast reaches 165°F before shredding. Refrigerate leftovers for 3–4 days; freezing is not recommended because the cream and noodles may change texture. For a gluten-free version, use gluten-free flour and noodles.