Creamy Chicken Noodle Soup

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Creamy Chicken Noodle Soup 


This creamy chicken noodle soup recipe is the best cozy comfort food meal you’ll want to eat all fall and winter! Classic chicken noodle soup gets a few creamy flavor upgrades and it’s all served over dumpling noodles.


– 2 Tbsp. olive oil – 2 Tbsp. butter – 1 1/2 lb. chicken thighs (skinless, boneless), cut into small bite-sized pieces about 1/2 inch – 1 tsp. poultry seasoning – 1 1/2 tsp. sea salt, divided – 1/8 tsp. black pepper – 1 small yellow onion, diced (about 1 cup) – 3 medium carrots, diced (about 1 cup) – 3 medium stalks of celery, diced (about 1 cup) – 1/4 cup flour – 6 cups chicken bone broth – 1 cup heavy cream – 12 oz. egg noodles

How to Make Creamy Chicken Noodle Soup

Cook chicken


Heat butter and oil over medium-high heat in a large dutch oven or soup pot. Add chicken cut into bite-sized pieces and season with poultry seasoning, sea salt, and black pepper. Stir occasionally.

Cook veggies

Add the mire poix (chopped onion, carrots, and celery) to the chicken and stir to combine. Cook until soft.


Thicken soup

Sprinkle flour over chicken and veggies mixture and stir into the chicken and veggies. This is a roux and it should look sort of like a paste. Let it cook for a bit, stirring constantly.


Simmer soup


Add in bone broth and stir everything together. Bring soup to a boil, then lower to a simmer over low heat. Cook until thickened and vegetables are tender.