5 from 1 vote
This Creamy Chicken Soup With Egg Noodles recipe is the chicken soup dreams are made of. It's hearty, healthy, both fresh and creamy, and easy to make. Give it a try... it'll be love at first bite.
Creamy Chicken Soup With Egg Noodles
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
This Creamy Chicken Soup With Egg Noodles is the chicken soup dreams are made of. It's hearty, healthy, both fresh and creamy, and easy to make. Give it a try... it'll be love at first bite.
Course: Main Course
Cuisine: Canadian
Keyword: chicken soup, freezer meals
Servings: 6 servings
Calories: 260 kcal
Author: Myra
Ingredients
  • 2 tbsp butter (I always use salted butter)
  • 1 onion
  • 4 stalks celery
  • 1 tsp fresh thyme (can use 1/2 teaspoon dried thyme)
  • 1/4 cup flour
  • 6 cups chicken broth (I love Better Than Bouillon)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 chicken breast
  • 6 carrots (peeled and chopped)
  • 1-2 cups egg noodles (depending on how hearty you want the soup to be)
  • 1 cup frozen peas
  • 1 cup fresh parsley, chopped (or 1/2 cup dried parsley)
  • 1/2-1 cup cream (depending on heavyness of cream and how creamy you want the soup to be*)
Instructions
  1. Chop onion and celery. Chop up fresh thyme.
  2. Melt butter in a large pot and sautee the onion, celery and thyme in the butter until they start to soften.
  3. Slowly add flour, a few tablespoons at a time, stirring well to make sure it doesn't clump up. Stir and cook for about 1 minute.
  4. Prep Better Than Bouillon or broth of your choice. Slowly start to add a bit of broth to the flour and veggies mixture. Use the broth to scrape the browned bits off the bottom of the pot. Add a few tablespoons and stir well, making sure no clumps are left before you add a few more tablespoons. Continue slowly adding the broth and stirring it into a smooth consistency until you've added it all.
  5. Add salt and pepper. Nestle your chicken breast into the liquid, cover with the pot lid and bring the soup to a boil. Reduce heat to a simmer and cook for 10 minutes.
  6. Add carrots and cook for 5 more minutes. Then add egg noodles. Cook for 7 more minutes.
  7. Take out your chicken breast and put it on a big plate. Test the temperature if you want** (I always do - it's the best way to know when meat is cooked!) - chicken should be 165 F - and use two forks to shred the chicken. Put chicken back in the pot with 1 cup of frozen peas.
  8. Add parsley and cream.*
  9. Give the broth a little taste and see if the flavours pop. If not, add a touch more salt until it's simply irresistible :) Enjoy! :)
Recipe Notes

*If I'm using a really heavy cream like whipping cream I might just use 1/2 cup, but if I'm using a lighter cream like coffee cream (shown in pictures) I'll use 1 cup to reach the creamy consistency I like).

**(If you're looking for a great meat thermometer, we have this one and love it. Yes, we own two meat thermometers.)

Nutrition Facts
Creamy Chicken Soup With Egg Noodles
Amount Per Serving
Calories 260 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 66mg22%
Sodium 1211mg53%
Potassium 763mg22%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 5g6%
Protein 13g26%
Vitamin A 11760IU235%
Vitamin C 45.9mg56%
Calcium 86mg9%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.