Creamy Chicken Noodle Soup

Name: Creamy Chicken Noodle Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Ingredients: 2 bay leaves; 1/4 cup butter; 1 1/3 cups chopped carrots; 1 1/3 cups chopped celery; 2 (14.5 oz) cans low-sodium chicken broth; 2 cups dry medium egg noodles; 1/3 cup all-purpose flour; 3 Tbsp chopped fresh parsley; 3 cloves garlic, minced; 1/3 cup heavy cream; 2 1/2 cups milk; 1 1/2 Tbsp olive oil; Salt and freshly ground black pepper to taste; 1 lb boneless skinless chicken breasts; 1 1/2 cups chopped yellow onion

Recipe GLPR173de818037622

Soup

35 min

728 cal

Servings: 5

Stovetop

SNAP eligible

A comforting and rich creamy chicken noodle soup made with tender shredded chicken, vegetables, and a silky cream sauce. Perfect for a satisfying lunch or dinner.

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Ingredients

2 bay leaves

1/4 cup butter

1 1/3 cups chopped carrots

1 1/3 cups chopped celery

2 (14.5 oz) cans low-sodium chicken broth

2 cups dry medium egg noodles

1/3 cup all-purpose flour

3 Tbsp chopped fresh parsley

3 cloves garlic, minced

1/3 cup heavy cream

2 1/2 cups milk

1 1/2 Tbsp olive oil

Salt and freshly ground black pepper to taste

1 lb boneless skinless chicken breasts

1 1/2 cups chopped yellow onion

Directions

Cook the egg noodles according to package directions; they should be done around the same time the soup is nearly finished. Drain and set aside. In a large pot, heat the olive oil over medium heat.
Add the chopped onion, carrots, and celery to the pot and sauté until softened, about 3 to 4 minutes. Stir in the minced garlic and cook for another minute.
Pour in the chicken broth and add the parsley and bay leaves. Season with salt and black pepper to taste.
Place the chicken breasts into the broth (slice thicker breasts in half through their thickness for even cooking). Bring the soup to a boil over medium-high heat, then reduce heat to medium, cover with a lid, and simmer until the chicken is cooked through to an internal temperature of 165°F, about 10 to 15 minutes depending on thickness.
Remove the chicken from the pot and let it rest for 5 minutes. Shred it into bite-sized pieces using two forks or a sharp knife. In a separate medium saucepan, melt the butter over medium heat, add the flour, and stir constantly for about 1 1/2 minutes. Slowly whisk in the milk while stirring vigorously to avoid lumps. This lighter roux ratio requires thorough whisking to achieve a smooth consistency.
Whisk in the heavy cream and bring the milk mixture to a boil, stirring constantly.
Pour the hot milk mixture into the soup pot and bring everything to a boil. Return the shredded chicken to the pot along with the cooked noodles. Stir well to combine.
Serve the soup warm in bowls, accompanied by fresh bread or crackers if desired.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is mainstream grocery-store stock at Harris Teeter, Food Lion, Walmart, ALDI, and Kroger in Charlotte—no special trips required. The cost per serving runs around $2.50 to $3.00, driven mainly by the chicken breast and heavy cream, which are predictable for a creamy soup. The stated 35 minutes is realistic if you buy pre-cut vegetables or work efficiently; raw prep of the onion, carrots, and celery adds five to eight minutes if starting from whole produce. This reheats well on the stovetop with a splash of broth to loosen it, and it's genuinely family-friendly—no fussy technique, just browning chicken, building a roux, and simmering, though it does need gentle stirring to prevent sticking and scorching on the bottom.