SEARCH
LOG IN
×
Liquid Measurement Converter
Teaspoon(s)
Tablespoon(s)
Fluid Ounce(s)
Cup(s)
Pint(s)
Quart(s)
Liter(s)
Gallon(s)
Milliliter(s)
Deciliter(s)
is equal to
Teaspoon(s)
Tablespoon(s)
Fluid Ounce(s)
Cup(s)
Pint(s)
Quart(s)
Liter(s)
Gallon(s)
Milliliter(s)
Deciliter(s)
Weight Measurement Converter
Ounce(s)
Pound(s)
Gram(s)
Kilogram(s)
is equal to
Ounce(s)
Pound(s)
Gram(s)
Kilogram(s)
fraction
1/8
1/4
1/3
1/2
2/3
3/4
decimal
0.125
0.25
0.333
0.5
0.666
0.75
×
Creamy Chicken and Egg Noodle Soup
My Recipe Box
Email Recipe
Print Recipe
Copy Recipe Link
Did you try this recipe?
If so, did you like it?
Yep
No
×
Log in or Register
forgot password?
REGISTER
for
FREE
to...
Collect recipes you want to try in
your own PERSONAL RECIPE BOX.
YEP the recipes you like and save them in your own YEP RECIPES COLLECTION.
Submit your own recipes
to share with others.
×
or
BROWSE THE INDEX
Home
>
Index
>
Soups
>
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.
28 people Yepped this recipe
Did you try this recipe?
If so, did you like it?
Yep
No
Comments
Save & Share This Recipe
My Recipe Box
Email Recipe
Print Recipe
Copy Recipe Link
servings:
6
total time:
1 hour 30 minutes
added on
03/28/2025
recipe by:
Frankie
INGREDIENTS
3 TBSP olive oil
1 yellow onion, diced
1 medium carrot, diced
1 medium rib of celery, diced
2 medium garlic cloves, minced
1/4 cup all-purpose flour
8 cups water
2 pounds bone-in chicken thighs, skin removed
8 ounces uncooked egg noodles
1/2 cup heavy cream
CONVERSION CALCULATOR
DIRECTIONS
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 until the chicken is very tender, about 40 minutes.
Transfer the chicken thighs to a plate the 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.
Email Recipe
Copy Recipe Link
Comments
Similar Recipes by Keyword:
creamy
chicken
egg
noodle
soup
budget-friendly
one-pot
poultry
thighs
soups
TRENDING RECIPES
Lahori Chicken
Foolproof Soft Boiled Egg
Easy No Butter Drop Biscuits
Kenny Rogers Copycat Roasted Chicken
Easy Cheesy Egg Noodles
Spicy Italian Turkey Sausage
Three Cheese Deep Dish Pizza
Homemade Deli-Style Pork Cold Cuts
MORE Soups
Creamy Slow Cooker Potato Soup
Chicken and Black Bean Soup
Pastina Soup
Ginger Chicken Noodle Soup
RECIPE ROUNDUPS
9 Irish Inspired Recipes
Recipes Using Leftover Turkey
Hummus 6 Ways
6 Delicious Pasta Dinners Made in 30 Minutes or Less
Cookbooks & Kitchenware
affiliate links
to products we use and recommend.
HYQO Wooden Soup Ladle
DecoBros 3-Tier Wall Mounted Spice Rack
Crock-Pot 6 Quart Manual Slow Cooker
OXO Good Grips Fat Separator
RECIPE COMMENTS
Got some tips or comments
for this recipe?
Be the first to post a comment
POST COMMENT
×
Creamy Chicken and Egg Noodle Soup
Name:
Comments:
Type the security word shown in the picture above or click the picture to refresh it.
×
Email this recipe:
Creamy Chicken and Egg Noodle Soup
Name:
Re-type email:
Send me updates on the latest recipes too.
Verification Code
*
Type the security word shown in the picture above or click the picture to refresh it.
Print Recipe
28 people Yepped this recipe
Comments
RECIPE COMMENTS
for this recipe?
Be the first to post a comment