Comforting Chicken Noodle Soup
This Comforting Chicken Noodle Soup is basically like getting a warm hug in a bowl! You’ve got tender chicken, soft egg noodles, and a creamy, flavorful broth that just warms you up from the inside out. The fresh veggies, thyme, and rosemary give it that perfect burst of flavor, and the heavy cream makes it super rich and satisfying. And the best part? You can whip this up in under an hour. Whether you’re battling a cold or just want something cozy on a chilly night, this soup is exactly what you need!
6 Servings
Ingredients
- 1/2 medium yellow onion chopped
- 2 ribs celery finely chopped
- 2 medium carrots peeled and finely chopped
- 2 cloves garlic minced
- 2 tbsp butter
- 1/4 c all-purpose flour
- 4 c chicken broth
- 1 pound boneless skinless chicken breasts
- 1 tsp dried thyme or 1 tbsp fresh
- 1 tsp dried rosemary or 1 tbsp fresh chopped
- 1 c heavy whipping cream
- 2 c uncooked wide egg noodles
- Kosher salt and freshly ground pepper to taste
- 1 tbsp fresh parsley roughly chopped (optional)
Instructions
- In a big pot or Dutch oven, melt the butter over medium-high heat. Once it’s melted, toss in the chopped onion, celery, and carrots. Cook them for about 5 to 7 minutes, stirring occasionally, until they’re just tender.
- Next, add the minced garlic and let it cook for another minute until it smells amazing. Then, sprinkle in the flour and stir it around, cooking for just one more minute.
- Now, slowly pour in the chicken broth while stirring to keep things smooth. Add the chicken breasts, thyme, and rosemary. Turn the heat up to bring everything to a boil, then cover the pot with the lid slightly ajar. Turn the heat down and let it gently simmer for around 10 minutes.
- Stir in the noodles, cover again with the lid slightly open, and cook for another 6 to 8 minutes, giving it a stir every now and then to make sure the noodles don’t stick.
- Once the chicken is cooked, take it out of the pot, chop or shred it, and pop it back in.
- Finally, stir in the heavy cream, season with salt and pepper, and let everything simmer for about 5 more minutes. If you’re using fresh parsley, toss it in just before serving. And that’s it—ladle it up and enjoy!
Notes
No worries if you need this soup to be gluten-free! Just swap out the regular flour for your favorite gluten-free blend (one with xanthan gum works best for texture). You can also use gluten-free pasta instead of egg noodles, and there are some great ones that hold up really well in soup. Everything else is naturally gluten-free, so with these simple swaps, you’ll still get that same rich, creamy, comforting soup without any gluten sneaking in!