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Creamy Chicken Noodle Soup

This creamy chicken noodle soup is warm, filling, and easy to make, perfect for a quick weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, shredded or diced Use rotisserie chicken for quick prep.
  • 4 tbsp unsalted butter
  • 1 medium onion, diced
  • 2 large carrots, sliced
  • 2 stalks celery, sliced
  • 1/3 cup all-purpose flour
  • 6 cups chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp poultry seasoning
  • 8 oz wide egg noodles Can substitute for small shells or ditalini.
  • 1 cup heavy cream Do not boil after adding.
  • 2 cups fresh spinach (optional) Can substitute with frozen spinach.
  • salt and pepper to taste Add at the end of cooking.

Method
 

Preparation
  1. In a large pot, melt butter over medium heat.
  2. Add onion, carrots, and celery. Cook for 5-7 minutes until softened.
  3. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
  4. Slowly pour in the chicken broth while whisking to prevent lumps.
  5. Add thyme and poultry seasoning. Bring to a gentle boil.
  6. Add the egg noodles and simmer for 7-9 minutes, or until the noodles are tender.
  7. Stir in the shredded chicken and heavy cream. Heat through for 2 minutes.
  8. Add spinach if using and season with salt and pepper.

Notes

For a lighter version, consider adding peas or green beans. Store leftover soup properly to maintain quality.