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Creamy Chicken Noodle Soup

This creamy chicken noodle soup is a hearty and comforting dish loaded with juicy chicken, plump noodles, and veggies in a rich, herb-infused Parmesan broth.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6 people
Calories 420 kcal

Equipment

  • 1 Dutch oven or soup pot

Ingredients
  

Main Ingredients

  • 3 tablespoons olive oil divided
  • 2 tablespoons unsalted butter
  • 1 pound boneless skinless chicken thighs or 2 ½ cups rotisserie chicken
  • salt and pepper
  • 1 ½ cups carrots sliced ¼-inch thick
  • 1 ½ cups celery sliced ⅜-inch thick
  • 1 onion diced
  • 4-6 cloves garlic minced
  • ⅓ cup all-purpose flour
  • 8 cups low sodium chicken broth
  • 1 tablespoon granulated chicken bouillon or bouillon cubes or Better Than Bouillon
  • 1 tablespoon dried parsley or 3 tablespoons fresh
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon dried sage
  • ½ teaspoon ground cumin
  • pinch - ¼ teaspoon red pepper flakes
  • 2 bay leaves
  • 2 cups half and half or evaporated milk + ½ tablespoon cornstarch
  • 2 tablespoons cornstarch
  • 2 cups wide egg noodles uncooked
  • ⅓ cup Parmesan cheese freshly grated

Instructions
 

Instructions

  • Season chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil in a large soup pot and sear chicken 2 minutes per side until golden. Remove and set aside.
  • Melt butter with 1 tablespoon olive oil in the pot. Add onions, carrots, and celery. Sauté 4 minutes. Add garlic and cook 30 seconds.
  • Sprinkle flour over vegetables, cook and stir constantly for 2 minutes until thickened. Avoid flour sticking to pot bottom.
  • Add chicken back with broth, bouillon, seasonings, and bay leaves. Bring to simmer, cover, and cook 12-15 minutes until chicken is tender.
  • Remove chicken, shred once cool. Meanwhile, whisk cornstarch with half and half until smooth and add to pot.
  • Add noodles, bring to a boil, and simmer until al dente, about 5 minutes.
  • Reduce heat to low, stir in Parmesan until melted, then add shredded chicken back to soup.
  • Season with salt and pepper to taste. Add extra broth or cream if soup is too thick.
  • Serve hot with fresh parsley or cornbread on the side, if desired.

Notes

To save time, use rotisserie chicken and pre-chopped veggies. Soup can be made ahead and reheated easily.