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Creamy Chicken Noodle Soup Recipe Easy Homemade Comfort from Scratch

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A quick and easy creamy chicken noodle soup made from scratch with homemade broth, tender chicken, fresh vegetables, and egg noodles. Perfect for cozy nights and family meals.

Ingredients

Scale
  • 1 lb (450 g) skinless, boneless chicken breasts or thighs (prefer thighs for more flavor)
  • 4 cups (950 ml) chicken broth (homemade or good quality store-bought)
  • 2 cups (475 ml) water
  • 3 tbsp (45 g) unsalted butter
  • 3 tbsp (24 g) all-purpose flour
  • 1 cup (240 ml) heavy cream or half-and-half
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp dried thyme
  • 6 oz (170 g) egg noodles
  • Salt and black pepper to taste
  • Optional: fresh lemon juice for brightness

Instructions

  1. Dice the carrots and celery into small, uniform pieces (about 1/4 inch). Finely chop the onion and mince the garlic. Cut chicken into bite-sized cubes or strips. This prep should take around 10 minutes.
  2. In a large pot, melt the butter over medium heat. Once melted and foaming, whisk in the flour to form a roux. Stir constantly for about 2-3 minutes until it turns a light golden color and smells slightly nutty.
  3. Slowly whisk in the chicken broth and water, making sure to break up any lumps. Bring the mixture to a gentle simmer, stirring occasionally for about 5 minutes.
  4. Stir in the diced onion, carrots, celery, garlic, dried thyme, salt, and pepper. Add the chicken pieces to the pot. Cover and let simmer gently for 20 minutes, stirring once or twice.
  5. While the soup simmers, bring a medium pot of salted water to a boil. Cook the egg noodles according to package instructions until just al dente, usually around 6-8 minutes. Drain and set aside, tossing with a bit of butter or oil to prevent sticking.
  6. After the 20-minute simmer, check the chicken for doneness—it should be tender and cooked through. Stir in the heavy cream and chopped parsley. Adjust seasoning with salt, pepper, and a splash of lemon juice if desired. Keep the soup warm but do not boil after adding cream.
  7. Spoon the cooked noodles into bowls and ladle the creamy chicken soup over them. Garnish with extra parsley or cracked black pepper if desired.

Notes

Cook noodles separately to avoid mushiness. Take time to cook the roux until fragrant and lightly golden to avoid raw flour taste. After adding cream, keep heat low to prevent curdling. Fresh parsley added at the end brightens flavor. Use chicken thighs for more flavor and tenderness. For gluten-free, use gluten-free flour and noodles. For dairy-free, substitute heavy cream with coconut cream and butter with olive oil.

Nutrition

Keywords: creamy chicken noodle soup, homemade chicken soup, comfort food, easy chicken soup, creamy soup, chicken noodle soup from scratch

Find it online: https://magnetmeal.com/creamy-chicken-noodle-soup-recipe-easy-homemade-comfort-from-scratch/