Pioneer Woman Creamy Chicken Noodle Soup
This soup is loaded with shredded chicken, vegetables, and egg noodles, all simmered in a creamy base. It has the nostalgic comfort of traditional chicken noodle soup, but with extra richness that makes it feel special.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
-
2 tbsp butter or olive oil
-
1 medium onion, diced
-
2 carrots, diced
-
2 celery stalks, diced
-
3 garlic cloves, minced
-
6 cups chicken broth
-
2 cups cooked shredded chicken (rotisserie works great)
-
2 cups egg noodles (wide or medium)
-
1 tsp dried thyme
-
1 tsp Italian seasoning
-
½ tsp black pepper
-
1 tsp salt (adjust to taste)
-
1 cup heavy cream (or half-and-half)
-
2 tbsp flour (for thickening, optional)
-
Fresh parsley, chopped (for garnish)
Instructions
-
Sauté vegetables: Melt butter in a large pot. Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and cook 1 more minute.
-
Add broth and seasonings: Pour in chicken broth. Stir in thyme, Italian seasoning, salt, and pepper. Bring to a boil.
-
Add noodles and chicken: Stir in shredded chicken and noodles. Reduce heat and cook for 8–10 minutes until noodles are tender.
-
Make it creamy: Whisk flour into cream, then stir into the pot. Simmer another 5 minutes until soup thickens slightly.
-
Serve hot: Garnish with parsley and enjoy with warm bread.