My Favorite Creamy Chicken Noodle Soup for Cold Weather

Sugar Spun Run
Sugar Spun Run
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Published 2023-09-25
Creamy chicken noodle soup is cold weather comfort food at its finest! My easy recipe takes less than an hour to make in one pot.

Recipe: sugarspunrun.com/creamy-chicken-noodle-soup/

Ingredients
⅓ cup salted butter (75g)
1 heaping cup onion, diced (140g)
2 cups carrots, cut into coins (290g)
2 cups chopped celery (usually 4 stalks, 220g)
1 Tablespoon garlic, minced
3 Tablespoons flour (23g)
1 teaspoon table salt
¾ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried parsley
1 ½ lbs uncooked chicken (see note) (680g)
6-8 cups chicken broth (see note) (1.4-1.9L)
8 oz uncooked egg noodles (226g)
½ cup heavy cream (118ml)

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Instructions
00:00 Introduction
00:23 Melt butter in large soup pot over medium heat.
01:04 Add onions, celery, and carrots and cook until softened and onions are translucent.
01:50 Add garlic and cook until fragrant (about 30 seconds).
02:32 Add flour, salt, pepper, paprika, thyme, and parsley in and stir together, coating veggies with flour and spices. Cook until flour is completely absorbed and then cook another 30 seconds longer to toast the flour.
03:31 Slowly, while stirring, drizzle 6 cups of chicken broth into pot.
04:47 Add chicken to the soup and bring to a boil. Once boiling, cover and reduce heat to a simmer (usually medium-low heat). Cook until chicken is thoroughly cooked through (typically around 15-20 minutes).
06:00 Once chicken is cooked, remove from the pot and cut or shred into bite-sized pieces. Return shredded chicken to pot.
06:25 Add egg noodles and cook until tender (about 10 minutes). Once noodles are cooked, reduce the heat to low and stir in heavy cream until completely incorporated.
07:59 Taste test and add additional salt and pepper as needed. Serve and enjoy.

Notes
Broth
I always start with 6 cups. If the liquid is quickly absorbed by the noodles, add the additional broth as needed. It’s also a good idea to keep the extra broth on hand for heating up leftovers.
Chicken
Breast or thighs will work, but I personally prefer a blend of both. If cooking both, it is helpful to cut the breasts in half/to be close in size to the thighs so that the chicken cooks at the same rate. It’s easy to tell when the chicken is finished cooking because it shreds easily with a pair of forks, but you can also use an instant read thermometer and check that it has reached 165F (74C).
Noodles
Use your favorite brand of egg noodles or make your own.
Storing
Store in an airtight container in the refrigerator for up to 4 days. Note that the noodles will absorb most of the broth as the soup sits, so you will need to add more broth or water (and likely some salt and pepper, too) when reheating leftovers (unless you like a very thick soup).
Flavor
If the soup tastes anything other than abundantly flavorful, you simply need a bit more salt! Add more salt to taste to bring out the flavors of the soup. A precise amount is difficult to predict given the varying sodium content of broths, so I start with a baseline amount and you will need to taste-test and add more as needed.

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All Comments (21)
  • @ChrissyCrimson
    My dad has been taking radiation treatments for cancer and has been unable to stomach most foods. He requested some homemade chicken soup and i want to try your recipe as soon as possible for him. Thank you for sharing! It looks so good..
  • @michelenylander1151
    In the Philippines we call that “Sopas” we use Macaroni for the noodles and Evaporated milk instead of cream cause its more cheaper but it taste amazing 🥰
  • @pinkcecily
    OMG!!!! The BEST!!! Will make over and over again!!!!
  • @LLjean-qz7sb
    I never add raw noodles or rice to my soups because they wind up sucking up a lot of the liquid! What I do is cook my noodles (or rice) first and add it after the soup is cooked! Your soup looks delicious and I've been thinking if making some kind of soup lately! God Bless!
  • @jonfacs933
    Delicious 🙂, and the cooker is lovely too...
  • @lyndim100
    Made this and its wonderful! Great flavor!
  • @denawoodall1056
    I made this tonight and it was delicious. I added 1 tsp of Cajun seasoning in addition to the other spices and I think it helped with the overall flavor of the soup. Will be a regular at our house from now on and so easy!
  • @ruthworman2733
    I will be making this today it just absolutely looks delicious 😋
  • @codjh9
    I made it tonight, with everything in your recipe, but being in New Mexico and liking hot stuff, I added a can of Ro-tel and 1/2 cup of medium (heat) green chile, and it's so good I almost can't believe it.
  • @LipstickOCD
    Have to make this this weekend!! Looks soooo good