Creamy Chicken Noodle Soup
A comforting bowl of creamy chicken noodle soup, rich with shredded chicken, wide egg noodles, and optional spinach, all cooked in a silky, flour-thickened broth.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or diced leftover roast or rotisserie works great
- 4 tbsp unsalted butter
- 1 medium onion, diced
- 2 large carrots, sliced
- 2 stalks celery, sliced
- 1/3 cup all-purpose flour for gluten-free, use a 1:1 gluten-free flour blend
- 6 cups chicken broth homemade or low-sodium store-bought
- 1 tsp dried thyme
- 1/2 tsp poultry seasoning
- 8 oz wide egg noodles or pappardelle/hand-cut pasta
- 1 cup heavy cream see Tips for lighter swaps
- 2 cups fresh spinach optional
- Salt and pepper to taste
Instructions
Preparation
- In a large pot, melt 4 tbsp butter over medium heat.
- Add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, 5–7 minutes until softened and the onions are translucent.
- Sprinkle 1/3 cup flour over the vegetables and stir constantly for 1–2 minutes to start a light roux.
- Slowly pour in 6 cups chicken broth while whisking to prevent lumps. Add 1 tsp dried thyme and 1/2 tsp poultry seasoning. Bring mixture to a gentle boil, then reduce to a simmer.
Cooking
- Add 8 oz wide egg noodles. Simmer 7–9 minutes, or until the noodles are tender but not falling apart.
- Stir in 2 cups shredded or diced cooked chicken and 1 cup heavy cream. Heat through for 2 minutes; do not boil vigorously after adding cream.
- If using, add 2 cups fresh spinach and stir until wilted, 1–2 minutes. Season with salt and pepper to taste.
- Serve immediately.
Notes
Cool the soup within two hours of cooking and store in airtight containers for 3–4 days. Freezing: Omit the heavy cream before freezing; freeze the base in airtight containers for up to 3 months. Thaw overnight in the refrigerator, reheat gently, then stir in the heavy cream before serving.