Step-by-Step Instructions
1. Sauté the Vegetables
In a large pot or Dutch oven, melt butter over medium heat. Add the diced onion, carrots, and celery and cook for 5-7 minutes until the vegetables soften and the onion turns translucent.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Add Broth and Seasonings
Pour in the chicken broth, then add the shredded chicken, egg noodles, dried thyme, and dried parsley. Stir everything together.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes, or until the noodles are soft and cooked through.
3. Make It Creamy
Once the noodles are cooked, reduce the heat to low and slowly stir in the heavy cream. Let the soup simmer for another 2-3 minutes until it’s fully heated through.
Season with salt and pepper to taste. If you want an extra touch of brightness, stir in lemon juice at this point.
4. Serve & Enjoy
Ladle the creamy chicken noodle soup into bowls and garnish with fresh parsley if desired. Serve hot and enjoy!
Tips for the Best Creamy Chicken Noodle Soup
Use Rotisserie Chicken – Saves time and adds more flavor.
Don’t Overcook the Noodles – Add them towards the end to avoid mushy pasta.
Adjust the Creaminess – Use half-and-half for a lighter version or whole milk for a subtle creaminess.
Make It Dairy-Free – Substitute coconut milk for a non-dairy option.
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