Creamy Homestyle Chicken Noodle Soup Recipe
This Creamy Homestyle Chicken Noodle Soup is a comforting, hearty dish made with tender chicken, fresh vegetables, and egg noodles in a rich, creamy broth infused with fresh herbs and Parmesan cheese. Perfect for chilly days or when you need a warm, satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Soup Base
- 6 tablespoons salted butter
- 1 yellow onion, chopped
- 6 cloves garlic, chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 1/3 cup flour
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- 1 bay leaf
- 8 cups broth (chicken or vegetable)
Main Ingredients
- 1 pound boneless chicken breasts or thighs
- 2-3 cups egg noodles
Finishing Touches
- 1 cup whole milk or cream
- 1/3 cup shaved Parmesan cheese
- 1/4 cup chopped parsley
Instructions
- Sauté Vegetables: Melt the butter in a large Dutch oven over medium heat. Add the chopped onions, garlic, celery, and carrots. Season with salt and pepper. Cook for about 5 minutes until the vegetables soften and become fragrant.
- Add Flour and Herbs: Stir in the flour along with the fresh thyme and sage. Continue cooking for another 5 minutes, allowing the flour to cook out and the herbs to release their flavors.
- Simmer Soup with Chicken: Pour in the broth and bring the mixture to a boil over high heat. Add the chicken pieces, bay leaf, and optionally a Parmesan rind if available. Cover and cook for 20 minutes or until the chicken is fully cooked. Soup can be simmered on low for 4-6 hours for deeper flavors.
- Shred Chicken and Remove Bay Leaf: Remove the chicken and shred it using two forks. Discard the bay leaf. Return shredded chicken to the pot. Taste and adjust seasoning with salt and pepper.
- Cook Noodles: Bring the soup back to a boil, then add egg noodles. Cook for 6-8 minutes until the noodles are tender.
- Finish with Cream and Cheese: Stir in the whole milk or cream, shaved Parmesan cheese, and chopped parsley to create a creamy, flavorful finish. Heat through and serve warm.
Notes
- Using a Parmesan rind during simmering adds extra depth and umami to the broth.
- For a richer soup, use whole milk or cream as indicated, or substitute half-and-half.
- Feel free to substitute fresh herbs with dried, but reduce quantities accordingly (use about one-third).
- Chicken thighs can provide more moist, flavorful meat compared to breasts.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
