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Easy Homemade Creamy Chicken Noodle Soup Recipe

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A rich, velvety, and deeply comforting creamy chicken noodle soup made from scratch with simple ingredients. This recipe uses a butter-and-flour roux for a stable, silky texture and a splash of lemon juice to brighten the dish.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 stalks celery, diced (about 1 cup)
  • 1 large leek, white and light green parts only, sliced and rinsed well
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 2 cups cooked, shredded chicken
  • 3 cups wide egg noodles
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prep your vegetables. Dice the onion, carrots, and celery into uniform pieces—about 1/2-inch cubes. Slice the leek in half lengthwise, then crosswise into thin half-moons. Place the sliced leek in a colander and rinse thoroughly under cold water, separating the layers with your fingers to remove any grit. Pat dry. Mince the garlic.
  2. Start the roux. In your Dutch oven, melt the butter over medium heat. Once it’s foamy, add the diced onion, carrots, celery, and leek. Cook, stirring occasionally, for 6-8 minutes, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for 1 more minute, until fragrant.
  3. Add the flour. Sprinkle the flour over the softened vegetables and stir constantly for 2 minutes. This cooks out the raw flour taste and creates a roux that will thicken the soup beautifully. The mixture will look dry and pasty—that’s normal. Keep stirring, and don’t let it brown.
  4. Whisk in the liquids. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Once the broth is fully incorporated, add the milk in a steady stream, still whisking. Bring the mixture to a gentle simmer—you’ll see small bubbles around the edges of the pot. Don’t let it boil hard, or the milk might curdle.
  5. Season and simmer. Stir in the dried thyme, rosemary, and bay leaf. Add a pinch of salt and a few grinds of black pepper. Let the soup simmer gently for 15 minutes, stirring occasionally. The broth will thicken slightly as it cooks.
  6. Cook the noodles. While the soup simmers, bring a separate pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain them and set aside.
  7. Add the chicken. After the soup has simmered for 15 minutes, stir in the shredded chicken. Let it cook for 2-3 minutes, just until the chicken is heated through. Remove the bay leaf and discard it.
  8. Finish with lemon and parsley. Remove the pot from the heat. Stir in the fresh lemon juice. Taste and adjust the seasoning with more salt and pepper if needed. Stir in the cooked noodles and the fresh parsley.
  9. Serve immediately. Ladle the soup into warm bowls. If making ahead, keep the noodles separate and add them just before serving.

Notes

For best results, cook noodles separately and add just before serving to prevent them from absorbing too much broth. The soup base can be refrigerated for up to 4 days or frozen for up to 3 months (without noodles). Reheat gently on the stovetop.

Nutrition

Keywords: creamy chicken noodle soup, homemade chicken noodle soup, easy chicken soup, comfort food, chicken soup recipe

Find it online: https://ovenmila.com/easy-homemade-creamy-chicken-noodle-soup-recipe/