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Creamy Chicken Noodle Soup

Creamy chicken noodle soup is packed full of shredded chicken, carrots, celery, onion and egg noodles, with a creamy broth. Its perfectly hearty and comforting!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins


  • 1 TBS olive oil
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped yellow onion
  • 2 TBS minced garlic
  • 6 TBS flour
  • 4 cups chicken broth
  • 2 bay leaves
  • 1 tsp salt (to taste)
  • 1/4 tsp pepper (to taste)
  • 2 large chicken breast
  • 2 cups uncooked egg noodles
  • 2 cups milk


  • Heat your olive oil in a large pot over medium high heat.
  • Add your carrots, celery and onion and saute, stirring occasionally, for about 4 or 5 minutes, till tender.
  • Add in your garlic and saute for another 1 minute longer.
  • Add your flour and stir well to coat your vegetables in it.
  • Add your chicken broth, bay leaves, salt and pepper, and uncooked chicken.
  • Bring soup to a boil, then reduce heat to a simmer and cook until chicken is cooked through, about 15 minutes (depending on the size of the chicken pieces)
  • Remove chicken and allow to rest for a few minutes, then shred.
  • Add noodles to your soup and continue to cook soup till noodles are done, according to package directions.
  • Return chicken to the soup.
  • Add in milk and stir everything together.
  • Serve warm with some fresh rolls or crackers.