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Creamy Chicken Noodle Soup

Creamy chicken noodle soup with no cream needed, thickened using a simple butter-and-flour roux for a velvet broth. Simmered until the noodles are tender and finished with milk for a rich, silky texture.
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Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 2 tbsp butter
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 0.25 cup flour
  • 6 cup chicken broth
Chicken and noodles
  • 2 cup shredded chicken
  • 2 cup egg noodles
  • 1 cup milk
  • 1 Parsley, for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a Dutch oven over medium heat. Add the diced onion, carrots, and celery and sauté until softened, about 5 minutes, with a light sheen and fragrant aroma.
Make the roux
  1. Sprinkle the flour into the pot and stir to coat the vegetables. Cook for 1 minute to remove the raw flour taste, stirring until it looks smooth and slightly golden.
Simmer the broth
  1. Pour in the chicken broth while stirring, scraping up any browned bits from the bottom. Bring to a gentle simmer and cook for 10 minutes, until the broth thickens slightly.
Cook the noodles
  1. Add the egg noodles to the simmering soup and stir so they don’t stick. Cook for 6 minutes, until tender with visible plumpness.
Finish with chicken and milk
  1. Stir in the shredded chicken and heat until warmed through. Pour in the milk and stir until the soup turns creamy and smooth, about 2 minutes, without boiling hard.
Serve
  1. Ladle the soup into bowls and top with parsley for serving. Serve hot, with steam rising from the surface.

Notes

For the richest, silkier texture, use whole milk as you finish the soup. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently over low heat to avoid over-thickening. Freezing is not ideal because noodles can soften further, but you can freeze if needed—expect a softer noodle texture. For a lighter option, use low-fat milk or a 1% milk, and expect slightly less creamy mouthfeel.