Creamy Chicken Noodle Soup (from Scratch!)
Serves 2
10 mins prep
45 mins cook
0 mins total
This Creamy Chicken Noodle Soup is made completely from scratch with juicy chicken thighs, hearty vegetables, and a silky homemade broth. It’s cozy, comforting, and perfect for cold days, sick days, or meal prep — just like Grandma’s but creamier and packed with protein.
For the Broth:
For the Soup:
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Boil the Chicken Thighs: Add chicken thighs, water, and all broth seasonings to a large pot. Bring to a boil, then reduce the heat and simmer 20–25 minutes until chicken is tender.
Remove the chicken, shred it, and set aside. Keep the broth in the pot — that’s your flavor base.
Sauté the Vegetables: In the same pot, heat olive oil or butter. Add the diced onion, carrots, and celery. Sauté for about 6 minutes, until they start to soften and become fragrant. Add garlic and cook another 30 seconds.
Build the Soup: Add the shredded chicken back into the pot. Pour in your homemade broth and bring everything to a gentle simmer.
Stir in the noodles and cook 8–10 minutes, or until tender.
Make It Creamy: Lower the heat to medium-low. Stir in the heavy cream and milk.
For a thicker soup, whisk cornstarch and water together and stir it in now. Simmer (don’t boil) for 5–7 minutes until the broth becomes rich and velvety.
Finish and Serve: Taste and season with extra salt, pepper, or thyme as needed. Garnish with fresh parsley and serve warm with crackers, biscuits, or a crusty slice of sourdough.