Creamy Chicken Noodle Soup
Creamy chicken noodle soup made from scratch with tender chicken, vegetables, and egg noodles. A cozy, comforting soup perfect for busy nights.
Servings: 6
Ingredients
- 3 tbsp butter
- 1 yellow onion diced
- 2 large carrots sliced
- 2 ribs celery sliced
- 1 tbsp minced garlic
- 1½ tsp salt
- ½ tsp black pepper
- 1½ tsp Italian seasoning
- ½ tsp dried oregano
- ⅓ cup all-purpose flour
- 7 cups chicken broth
- 2 large chicken breasts
- 2 cups heavy cream
- 2 cups egg noodles
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrots, and celery and cook 5–7 minutes until softened.
- Stir in salt, pepper, Italian seasoning, oregano, and garlic.
- Sprinkle flour over vegetables and cook 1–2 minutes.
- Slowly stir in chicken broth and add chicken breasts.
- Simmer about 20 minutes until chicken is cooked through.
- Remove chicken, shred, and return to the pot.
- Stir in heavy cream and egg noodles. Simmer 8–10 minutes until noodles are tender.
Notes
Store leftovers in the refrigerator up to 4 days. Freeze without noodles for best texture.
Nutrition
Calories: 516kcal | Carbohydrates: 23g | Protein: 23g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 169mg | Sodium: 1771mg | Potassium: 555mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4793IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 2mg
