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The Boat Shed Kitchen

Creamy Chicken Noodle Soup

Creamy chicken noodle soup is a warm and comforting meal made with shredded chicken, tender egg noodles, carrots, celery, and onion, all simmered in a creamy chicken broth. Perfect for cozy nights, sick days, or any time you're craving something soothing and satisfying.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 small onion chopped
  • 2 medium carrots chopped
  • 2 celery stalks chopped
  • 1/4 cup all-purpose flour
  • 6 cups chicken broth
  • 2 cups whole milk
  • 3 cups cooked shredded chicken
  • 2 cups egg noodles
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • Fresh parsley or dill for garnish

Method
 

  1. In a large pot, melt butter and sauté onion, carrot, and celery until soft.
  2. Add garlic and cook 1 minute.
  3. Stir in flour to make a roux. Cook 1–2 minutes.
  4. Slowly add broth while stirring. Stir in milk. Bring to a simmer.
  5. Add chicken, herbs, salt, and pepper.
  6. Add noodles and cook until tender.
  7. See full steps with tips & photos → https://theboatshedcafe.com/creamy-chicken-noodle-soup/

Notes

• Leftover rotisserie chicken works great in this recipe.
• You can use half-and-half for extra creaminess.
• Avoid overcooking the noodles—they’ll keep cooking as the soup rests.