This creamy chicken noodle soup is smooth, comforting, and made for cold winter evenings. It brings together tender chicken, soft noodles, and a rich broth in one cozy bowl.
Prep & Cook Time
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Ingredients
1 lb chicken breast, diced
2 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
4 cups chicken broth
1 cup heavy cream
1/2 cup grated parmesan cheese
2 cups egg noodles
Salt and black pepper to taste
1/2 tsp dried thyme
Instructions
Heat the olive oil in a large pot over medium heat. Add the chicken and cook until lightly golden, then remove and set aside.
Add the onion, garlic, carrots, and celery to the same pot and cook until softened and fragrant.
Pour in the chicken broth and add thyme, salt, and black pepper. Bring to a gentle simmer.
Return the chicken to the pot and cook until tender. Stir in the egg noodles and simmer until just soft.
Lower the heat and gently stir in the cream and parmesan cheese until the soup becomes smooth and creamy.
Taste and adjust seasoning, then serve hot.
Nutrition Facts (approx.)
Calories: 430
Protein: 30g
Fat: 26g
Carbohydrates: 22g
Quick Facts
Texture: Creamy and soothing
Best for: Cozy winter dinners
Skill level: Easy
Tips
Cook the noodles directly in the soup so they absorb flavor and stay tender without drying out.
Keep the heat low when adding cream to maintain a smooth texture and avoid separation.
Season gradually near the end so the broth stays balanced and not overly salty.
Variations
Add mushrooms with the vegetables to create a deeper, more savory base without overpowering the chicken.
Swap egg noodles for small pasta shapes or rice to change the texture while keeping the soup comforting, as seen in some great cubed chicken recipes.
Finish the soup with a small splash of extra broth to loosen the texture if it thickens while resting, especially useful when working with diced chicken that holds its shape well.