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Creamy Homestyle Chicken Noodle Soup

A comforting bowl of Creamy Homestyle Chicken Noodle Soup, combining tender chicken, hearty noodles, and a rich, creamy broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables and Aromatics
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
Soup Base
  • 4 cups chicken broth (preferably low-sodium)
  • 2 cups shredded cooked chicken (use halal chicken)
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
Pasta and Cream
  • 8 ounces egg noodles
  • 1 cup heavy cream
Seasoning and Garnish
  • to taste Salt
  • to taste Pepper
  • for garnish Fresh parsley (optional)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally until the vegetables are softened.
  2. Stir in the minced garlic and cook for another minute until fragrant.
Cooking the Soup
  1. Add the chicken broth to the pot, followed by the shredded chicken, dried thyme, and paprika. Bring the mixture to a gentle simmer.
  2. Add the egg noodles and continue to simmer for about 10 minutes, or until the noodles are cooked to your preferred tenderness.
  3. Stir in the heavy cream, then season with salt and pepper. Allow the soup to heat through for another 2–3 minutes.
Serving
  1. Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm.

Notes

For a lighter option, swap the heavy cream for half-and-half or whole milk. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months.