Creamy Homestyle Chicken Noodle Soup Recipe
This Creamy Homestyle Chicken Noodle Soup is a comforting and hearty dish perfect for chilly days. Made with tender chicken, fresh vegetables, aromatic herbs, egg noodles, and a creamy parmesan-infused broth, this soup combines rich flavors with a smooth, velvety texture. It’s ideal as a wholesome family meal that can simmer gently to enhance depth of flavor, offering warmth and satisfaction in every bowl.
- Prep Time: 15 minutes
- Cook Time: 45 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
Broth & Chicken
- 8 cups broth (chicken broth recommended)
- 1 pound boneless chicken breasts or thighs
- Parmesan rind (optional)
Finishing Ingredients
- 2-3 cups egg noodles
- 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 generously with salt and pepper. Cook for about 5 minutes until the vegetables soften and the onions become translucent.
- Create Roux and Add Herbs: Stir in the flour, fresh thyme leaves, and chopped sage into the vegetables. Cook and stir for another 5 minutes to create a flavorful roux that thickens the soup base.
- Add Broth and Chicken: Pour in the 8 cups of broth and bring the mixture to a boil over high heat. Add the whole chicken breasts or thighs, the bay leaf, and if available, a parmesan rind for added depth of flavor. Cover the pot and cook for 20 minutes, or until the chicken is fully cooked through. Optionally, you can simmer the soup gently on low heat for 4-6 hours to develop richer flavors.
- Shred Chicken and Season: Remove the chicken from the pot and shred it using two forks. Discard the bay leaf. Return the shredded chicken to the soup, taste, and adjust seasoning with salt and pepper as needed.
- Cook Noodles: Bring the soup back to a boil and add the egg noodles. Cook for 6-8 minutes until the noodles are tender but not mushy.
- Add Cream and Parmesan: Stir in the whole milk or cream, shaved parmesan cheese, and chopped parsley. Let the soup warm through for a minute or two, blending all the creamy and cheesy flavors.
- Serve: Ladle the soup into bowls and top with additional parmesan cheese if desired. Serve hot for a cozy, comforting meal.
Notes
- Using chicken thighs will yield a more flavorful and tender result compared to breasts.
- A parmesan rind adds a wonderful umami depth to the broth—optional but recommended if available.
- You can use gluten-free flour and noodles if needed to accommodate gluten-free diets.
- For a richer soup, use heavy cream instead of whole milk.
- To make the soup ahead, you can refrigerate it for up to 3 days; reheat gently before serving.
- Adding fresh herbs at the end brightens the flavors and adds freshness.