Creamy Classic Chicken Noodle Soup
This classic chicken noodle soup is made better with a buttery herbed chicken that is cooked first, and a butter-flour roux that gives this soup the thick and creamy consistency!
Creamy, Classic, Chicken!
Not much can top a classic chicken noodle soup… except this recipe! The buttery herbed chicken juice is roasted into the onions, which then flavors the entire soup. The best part is the thick texture created from the butter-flour roux, topped off with creamy milk. When I thought that chicken noodle soup could not get better, this recipe did it!
What are the health benefits?
This soup provides a well-rounded nutritional profile with lean protein from chicken for muscle health, carbohydrates from egg noodles for energy, and collagen from chicken broth for joint support, while the vegetables add fiber, vitamins, and minerals for overall wellness.
Nutrition facts per 1 cup serving:
Nutritional information is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.
Chicken
Chicken breast is an excellent source of lean protein, providing essential amino acids that support muscle repair. It also contains important nutrients like niacin, phosphorus, and selenium, which contribute to energy metabolism and immune function.
Egg Noodles
Egg noodles provide carbohydrates for quick energy and contain B vitamins, particularly folate and riboflavin, which supports energy production. They also offer small amounts of protein and iron, contributing to overall nutritional intake.
Chicken Broth
Chicken broth is rich in collagen and gelatin, which may support joint health and digestive function. It also provides electrolytes like sodium and potassium, helping with hydration and mineral balance in the body.
What you will need
6-7.5 quart pot
Measuring Spoons
Two 48 oz Storage Containers
How to Make it Step by Step
1. Gather Ingredients
You will need chicken breasts, egg noodles, onions, celery, carrots and more! This soup is loaded with nutrition and flavor. Thyme, parsley, and oregano create a savory buttery herbed chicken that will be roasted before the soup is cooked. Make sure you have a LOT of chicken broth on hand. I recommend going with chicken bone broth for additional nutrition!
2. Cook Buttery Herbed Chicken
Season raw chicken breast halves with salt and pepper. Heat 2 tablespoons of butter in pot over medium high heat. Add chicken and cook covered for approximate 6 minutes on each side.
Add 2 more tablespoons of butter to the pot, onions, garlic, thyme, parsley, and oregano, and cook covered until onions turn translucent, about 10 minutes.
Remove chicken breast halves and cut into 1” cubes or shred them, and set aside.
3. Cook Butter-Flour Roux
Add the carrots, celery, and flour, and cook until it turns pasty, around 1 minute.
4. Put It All Together
Add chopped or shredded chicken, bay leaf, and chicken broth. Bring the pot to a boil over high heat, then reduce the heat to low and simmer covered for 30 minutes.
5. Final Touch: Noodles and Milk
Increase the heat to high and bring pot to a boil again. Add egg noodles, and cook boiling for 6 minutes.
Remove pot from heat and let cool for 10-15 minutes. Remove bay leaf, add milk, and stir. This is a thick soup, so if you want it a bit thinner, add more milk or chicken broth at the end to your preferred consistency.
5. Serve!
Serve 1-cup servings with crusty buttery garlic bread! For an extra crunch, crumble some saltine crackers on top. Or for more indulgence, pair this soup with a buttery biscuit or dinner roll.
Storage (Because You’ll Want Leftovers)
This soup stores well, which makes it practical for meal prep. After cooling completely, it keeps in the fridge for up to 4 days. The flavors develop and improve overnight.
For longer storage, it freezes well for up to 3 months. I portion it into individual containers so I can thaw single servings as needed. Just thaw overnight in the fridge, then gently reheat on the stovetop with a stir to restore the smooth texture. It reheats nicely and maintains its quality.
Creamy Classic Chicken Noodle Soup
This classic chicken noodle soup is made better with a buttery herbed chicken that is cooked first, and a butter-flour roux that gives this soup the thick and creamy consistency!
Ingredients
Instructions
- Season raw chicken breast halves with salt and pepper. Heat 2 tablespoons of butter in pot over medium high heat. Add chicken and cook covered for approximate 6 minutes on each side.
- Add 2 more tablespoons of butter to the pot, onions, garlic, thyme, parsley, and oregano, and cook covered until onions turn translucent, about 10 minutes.
- Remove chicken from pot and chop into 1" cubes or shred, and set aside.
- Add the carrots, celery, and flour, and cook until it turns pasty, around 1 minute.
- Add chopped or shredded chicken, bay leaf, and chicken broth. Bring the pot to a boil over high heat, then reduce the heat to low and simmer covered for 30 minutes.
- Bring pot to a boil and add egg noodles, and cook boiling for 6 minutes.
- Remove pot from heat and let cool for 10-15 minutes. Remove bay leaf, add milk, and stir.
- Serve with crusty buttery garlic bread!
- Storage: Pour into airtight storage containers and keep refrigerated for up to 4 days or in the freezer for up to 3 months.
Notes
Add more flour and butter or use heavy cream if you want it even thicker!
Nutrition Facts
Calories
192Fat
2 gSat. Fat
0 gCarbs
34 gFiber
12 gNet carbs
23 gSugar
9 gProtein
11 gSodium
772 mgCholesterol
0 mgNutritional information is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.
