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Creamy chicken noodle soup with shredded chicken egg noodles carrots celery and parsley in a white bowl with steam rising and crusty bread on the side
Zoha

Creamy Chicken Noodle Soup

This creamy chicken noodle soup is rich, cozy, and packed with shredded chicken, vegetables, egg noodles, and a silky homemade broth. Ready in just 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 People
Course: Soup
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp butter
  • 1 onion diced
  • 3 garlic cloves minced
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 500 g cooked shredded chicken
  • 1.5 litters chicken broth
  • 200 ml heavy cream
  • 200 g egg noodles
  • 1 tbsp garlic powder
  • 1 tbsp Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley to garnish

Equipment

  • 1 Large Soup Pot Heavy-bottomed pot works best for creamy soups
  • 1 Wooden Spoon For stirring vegetables and broth
  • 1 Knife For chopping vegetables
  • 1 Cutting Board For ingredient prep
  • 1 Ladle For serving soup

Method
 

  1. Melt butter in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5 minutes until vegetables soften.
  2. Pour in the chicken broth and bring to a boil over high heat.
  3. Add egg noodles and cook according to package directions, about 8 minutes, until al dente.
  4. Reduce heat to low. Stir in shredded chicken and pour in the heavy cream.
  5. Season with garlic powder, Italian seasoning, salt, and pepper. Stir well to combine.
  6. Simmer gently for 5 minutes until soup is heated through and slightly thickened. Do not boil after adding cream.
  7. Ladle into bowls, garnish with fresh parsley, and serve with crusty bread.

Notes

For the creamiest texture, use full-fat heavy cream. If the soup thickens too much after storing, simply add extra broth while reheating.
For extra creamy and restaurant-style soup, cook the egg noodles separately and add them directly into each serving bowl before pouring the soup on top. This prevents the noodles from absorbing too much broth and keeps leftovers perfectly creamy.