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Creamy Chicken and Egg Noodle Soup

A rich and creamy chicken noodle soup made with chicken thighs, vegetables, egg noodles, and a touch of cream.

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29 people Yepped this recipe

servings: 6

total time: 1 hour 30 minutes

added on 03/28/2025

recipe by: Frankie

INGREDIENTS

CONVERSION CALCULATOR

Heat the oil in a dutch oven or large pot over medium-high heat.
Add the onion, carrot, celery, and garlic to the pot and cook, stirring often, until vegetables soften, about 5 minutes.
Stir in the flour, 2 tsp salt, and 1/2 tsp black pepper until well combined and no dry flour remains.
Stir in the water then add the chicken thighs to the pot then bring to a boil.
Place a lid on the pot and reduce the heat to medium-low then simmer, stirring occasionally, until the chicken is very tender, about 40 minutes.
Transfer the chicken thighs to a plate then use two forks to shred the meat, discarding the bones.
Stir the shredded chicken back into the pot along with the uncooked egg noodles and return to a boil over medium-high heat.
Reduce the heat back to medium-low and cook the soup, stirring occasionally, until noodles are tender, 10 to 15 minutes.
Slowly stir in the heavy cream then season the soup with additional salt & pepper to taste.