Creamy Chicken Noodle Soup

5 from 19 votes

A delicious soup made with egg noodles, chicken and veggies in a creamy broth.

Course Soup

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 282kcal

Place diced carrots, onions and celery in a hot pot with olive oil
2 tablespoons olive oil, 1 cup onion, 1 cup carrots, ¾ cup celery
Sprinkle with ¼ teaspoon of salt and saute for 5-7 minutes until soft
Add flour and garlic and stir well. Cook for another 1-2 minutes
¼ cup flour, 1 teaspoon garlic
Stir in chicken stock. Be certain to scrape up any bits from bottom of pot.
4 cups chicken stock
Add milk and thyme and cook over medium heat until it comes to a simmer
2 cups whole milk, 1 teaspoon fresh thyme
Add egg noodles. Cook for 5 minutes at a simmer.
4 ounces egg noodles
Stir in chicken and frozen peas. Continue cooking until noodles are cooked to your liking and the chicken is heated through.
2 cups cooked chicken, 1 cup frozen peas
Add salt and pepper to taste
1 teaspoon salt, ¼ teaspoon pepper
Serve hot

Egg noodles vary in amount of time needed to cook. Read your package for suggested cook times.
Cook soup at a low simmer to help avoid scorching
Stir often while cooking
Soup will continue to thicken slightly the longer it cooks. Add additional milk if soup becomes too thick
The amount of salt added will vary depending on your chicken broth. Always taste and add a bit more before serving, if needed.
¼-1/2 teaspoon of poultry seasoning can also be used in place of the fresh thyme.