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Creamy Chicken Noodle Soup from Scratch

Creamy chicken noodle soup from scratch with silky, cream-kissed broth, tender pulled chicken, and thick wide egg noodles. Simmer bone-in chicken for deeply flavored broth, then thicken with a quick butter-flour roux for a velvety finish.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 lb bone-in, skin-on chicken thighs Use 1 whole small chicken cut up if you prefer.
  • 10 cup water For extra depth, substitute low-sodium chicken broth for some or all of the water.
  • 3 medium carrots Peel and slice into rounds.
  • 3 celery stalks Slice.
  • 1 medium yellow onion Dice.
  • 4 garlic cloves Minced.
  • 2 cup wide egg noodles Uncooked.
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1.5 tsp salt Plus more to taste.
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 0.5 tsp dried parsley
  • 1 bay leaf
  • 2 tbsp fresh parsley Chopped for garnish.

Equipment

  • 1 Dutch oven

Method
 

Simmer the chicken broth
  1. Place bone-in, skin-on chicken thighs in a large heavy-bottomed pot and pour in the water. Bring to a boil over high heat and skim off any foam that rises to the surface in the first 5 minutes.
  2. Reduce heat to medium-low and add the bay leaf, 0.5 tsp salt, and 0.5 tsp dried thyme. Cover and simmer for 35–40 minutes until the chicken is fully cooked and falling off the bone.
  3. Remove the chicken from the pot and set aside to cool slightly, then carefully remove the bay leaf and discard. Leave the broth in the pot while you continue.
  4. Skim excess fat off the broth surface if desired. Bring the broth back to a gentle simmer over medium heat.
Cook the vegetables
  1. Add the medium yellow onion, carrots, celery, and garlic to the simmering broth. Cook uncovered for 10–12 minutes until the vegetables are just tender.
Make the cream thickener
  1. In a small saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute until it smells nutty and pale golden.
  2. Slowly pour in 1 cup of hot broth from the soup pot while whisking constantly until smooth. Then stir in the heavy cream and cook for 2 minutes until slightly thickened.
  3. Pour the cream mixture back into the main soup pot and stir to combine until the broth turns silky and opaque.
Finish the soup
  1. Shred or chop the cooled chicken, discarding bones and skin. Add the chicken back to the pot.
  2. Add wide egg noodles to the pot and stir in the remaining salt, black pepper, remaining dried thyme, and dried parsley. Cook for 8–10 minutes until noodles are tender but not mushy.
  3. Taste and adjust seasoning if needed, then ladle into bowls. Garnish with fresh parsley and serve immediately.

Notes

Pro tip: skim the foam early and again before adding vegetables for a clearer, cleaner broth. Store leftovers in an airtight container in the refrigerator for up to 3–4 days; reheat gently, adding a splash of water if noodles thicken the soup. Freezing is not recommended because egg noodles can soften after thawing. For a lighter option, use half-and-half instead of heavy cream (the soup will be less thick but still creamy).