Creamy Chicken Noodle Soup

 



Dinner was so good.  My daughter made homemade biscuits to go with dinner.  She asked and I said sure!  So thankful she was willing and able to make dinner extra special.  Definitely putting this on the list to make again.


🐔 Creamy Chicken Noodle Soup (Easy One-Pot)


Serves: 4–6

Ready in: ~30 minutes


Ingredients

 • 2 tbsp butter or olive oil

 • 1 small onion, diced

 • 2 carrots, peeled and sliced

 • 2 celery stalks, chopped

 • 3 garlic cloves, minced

 • 1 tsp salt

 • ½ tsp black pepper

 • ½ tsp thyme (or Italian seasoning)

 • 6 cups low-sodium chicken broth

 • 2 cups cooked shredded chicken (rotisserie works great)

 • 2 cups uncooked egg noodles

 • 1 cup milk or half & half

 • ½ cup heavy cream (optional for extra creaminess)

 • 2 tbsp flour (optional, to thicken)

 • Fresh parsley for garnish


⸻


Instructions

 1. Sauté veggies:

In a large pot, heat butter over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened. Add garlic and cook 1 minute more.

 2. Add broth + seasonings:

Stir in chicken broth, salt, pepper, and thyme. Bring to a boil.

 3. Cook noodles:

Add egg noodles and cook according to package directions (about 6–8 minutes).

 4. Add chicken + cream:

Stir in shredded chicken, milk, and (if using) heavy cream.

 5. Optional thickener:

If you want it thicker, whisk flour with ¼ cup milk and stir into soup. Simmer for 2–3 minutes until slightly thickened.

 6. Finish:

Taste and adjust seasoning. Garnish with parsley and serve warm.


⸻

💡Tips:

 • For extra protein: Stir in ½ scoop of unflavored IsaPro whey protein after removing from heat.

 • Add spinach or peas at the end for a pop of color and nutrients.


Want more recipes like this, comment 🍜 and I’ll add you to my recipe group!

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