Creamy Homestyle Chicken Noodle Soup Recipe

Introduction

This Creamy Homestyle Chicken Noodle Soup is a comforting classic with a rich, savory twist. Loaded with tender chicken, fresh herbs, and creamy parmesan, it’s the perfect cozy meal for any day.

Ingredients

• 6 tablespoons salted butter
• 1 yellow onion, chopped
• 6 cloves garlic, chopped
• 1 cup chopped celery
• 1 cup chopped carrots
• 1/3 cup flour
• 2 tablespoons fresh thyme leaves
• 2 tablespoons chopped fresh sage
• 1 bay leaf
• 8 cups broth
• 1 pound boneless chicken breasts or thighs
• 2-3 cups egg noodles
• 1 cup whole milk or cream
• 1/3 cup shaved parmesan cheese
• 1/4 cup chopped parsley

Instructions

1. Step 1: Melt the butter in a large Dutch oven over medium heat. Add the onion, garlic, celery, and carrots. Season with salt and pepper. Cook for 5 minutes, stirring occasionally.
2. Step 2: Stir in the flour, thyme, and sage. Cook for another 5 minutes to form a flavorful base.
3. Step 3: Pour in the broth and bring to a boil over high heat. Add the chicken, bay leaf, and if you have one, a parmesan rind. Cover and cook for 20 minutes or until the chicken is cooked through. You can also simmer on low for 4 to 6 hours at this point for deeper flavor.
4. Step 4: Remove the chicken and bay leaf. Shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and season the soup with salt and pepper to taste.
5. Step 5: Bring the soup back to a boil, then add the egg noodles. Cook for 6 to 8 minutes, until the noodles are tender.
6. Step 6: Stir in the milk (or cream), shaved parmesan, and chopped parsley. Heat through gently without boiling.
7. Step 7: Serve the soup hot, topped with additional parmesan if desired.

Tips & Variations

• Use chicken thighs for extra juiciness and richer flavor.
• Try substituting fresh sage with rosemary for a different herb profile.
• Adding a parmesan rind during cooking deepens the soup’s savory taste.
• For a dairy-free version, replace milk with coconut milk and omit parmesan.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent curdling. If the soup thickens too much when chilled, add a splash of broth or water while reheating. You can also freeze the soup without noodles for up to 2 months; add fresh noodles when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this soup?

Yes, you can use pre-cooked chicken. Add it when you add the noodles so it warms through without overcooking.

What kind of noodles work best in this soup?

Traditional egg noodles are recommended for their tender texture and ability to soak up the broth, but you can also use small pasta shapes or even broken spaghetti in a pinch.

Creamy Homestyle Chicken Noodle Soup Recipe

Print Recipe

★★★★★

4.5 from 105 reviews

This Creamy Homestyle Chicken Noodle Soup is a comforting and hearty dish featuring tender chicken, fresh vegetables, egg noodles, and a rich, creamy broth infused with fresh herbs and parmesan. Perfect for chilly days or when you need a nourishing meal that tastes like homemade goodness.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 6 tablespoons salted butter
• 1 yellow onion, chopped
• 6 cloves garlic, chopped
• 1 cup chopped celery
• 1 cup chopped carrots
• 1/3 cup flour
• 2 tablespoons fresh thyme leaves
• 2 tablespoons chopped fresh sage
• 1 bay leaf
• 8 cups broth (chicken or vegetable)
• 1 pound boneless chicken breasts or thighs
• 2–3 cups egg noodles
• 1 cup whole milk or cream
• 1/3 cup shaved parmesan cheese
• 1/4 cup chopped parsley

Instructions

1. Sauté Vegetables and Aromatics: Melt the butter in a large Dutch oven over medium heat. Add the chopped onions, garlic, celery, and carrots. Season with salt and pepper. Cook for about 5 minutes until the vegetables are softened and fragrant.
2. Add Flour and Herbs: Stir in the flour, fresh thyme leaves, and chopped sage. Continue cooking for another 5 minutes to cook out the raw flour taste and blend the flavors.
3. Add Broth and Chicken: Pour in the broth and bring to a boil over high heat. Add the boneless chicken breasts or thighs, bay leaf, and, if available, a parmesan rind for extra richness. Cover the pot and cook for 20 minutes until the chicken is fully cooked. For deeper flavor, the soup can be simmered on low heat for an additional 4-6 hours at this point.
4. Shred Chicken and Simmer Noodles: Remove the chicken and bay leaf from the pot. Shred the chicken into bite-sized pieces. Return the shredded chicken to the soup, bring it back to a boil, and add the egg noodles. Cook for 6-8 minutes until the noodles are tender.
5. Add Cream and Finish: Stir in the whole milk or cream, shaved parmesan cheese, and chopped parsley. Taste the soup and adjust seasoning with additional salt and pepper if needed.
6. Serve: Ladle the creamy chicken noodle soup into bowls and garnish with extra parmesan cheese if desired. Serve hot and enjoy!

Notes

• For a richer soup, use chicken thighs instead of breasts.
• Adding a parmesan rind while simmering enhances the umami flavor.
• You can substitute whole milk with cream for extra creaminess or use a lighter milk option for a less rich soup.
• The soup can be made in advance and stored in the refrigerator for up to 3 days.
• Leftovers reheat well on the stovetop or in the microwave.
• To make it gluten-free, use gluten-free flour and gluten-free noodles.

Keywords: creamy chicken noodle soup, homestyle chicken soup, comfort food, chicken soup with noodles, creamy soup, easy chicken noodle soup