Creamy Chicken Noodle Soup

Sometimes Chicken Noodle Soup just doesn't do it for me. It's great if you are sick, but just on a cold winter night for dinner I want something more hearty. I came across this recipe a few months ago and after making it a few times I think it's a new fave. It has all the great makings of Chicken Noodle Soup, but it's creamy and the noodles are more hearty. I found the recipe on Pinterest and if you want to see the original just click here. I am going to post my own spin on it below: 

Creamy Chicken Noodle Soup


  • 1 tbsp butter
  • 3 carrots cut into cubes
  • 3 stalks celery - cut in half lengthwise and sliced
  • 1 small onion - diced
  • 8 cup low-sodium chicken broth (I only used 6 cups)
  • 2 cup water
  • 1/2 tsp kosher sea salt
  • 1/2 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/4 tsp paprika 
  • 1/4 tsp dried parsley
  • 1/4 tsp thyme
  • 1 (12 oz) bag Reames Frozen Egg Noodles
  • 3 tbsp butter
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 4 boneless skinless chicken thighs - cooked and shredded, r4OR 2 cups rotisserie chicken, shredded (I always use a rotisserie chicken that I shred)


  • In a large stock pot or Dutch oven set over medium heat, melt 1 tablespoon of butter. Add carrots, celery and onion, saute until tender, about 5 minutes. Pour in broth and water, bring mixture to a boil. Add seasonings, then the egg noodles. Boil for 15 minutes.
  • Meanwhile, in a medium skillet set over medium heat, add 3 tablespoons of butter. Whisk in flour and cook, whisking constantly for 1-2 minutes or until it turns a pale golden brown. Slowly pour in the milk and cream, whisking until a smooth paste forms. Carefully whisk mixture into the large pot.
  • Add shredded chicken and continue cooking for 5 minutes. Remove from heat once egg noodles are tender. Sprinkle with freshly chopped parsley, if desired.

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