Go Back
chicken noodle soup

Creamy Chicken Noodle Soup

This chicken noodle soup is creamy, full of veggies, and will satisfy every craving!

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 3



  • 1 cup sliced thin carrots
  • 1 cup cubed potatoes
  • 1 small onion, chopped

Canned Goods

  • 6 cups chicken broth
  • 1 can peas


  • 2 cups egg noodles


  • 3 chicken thighs


  • 1/2 cup butter
  • 1/2 cup whipping cream


  • 1/4 cup flour
  • 5 cups water
  • 1 tsp salt


  1. In a large pot, combine 5 cups of water and 6 cups of chicken broth. Add salt. Bring to a boil and add the chicken thighs. Boil for about 25 minutes.

  2. While the chicken is boiling, in a frying pan, heat 1/4 cup of butter. Add onion, carrots, and potatoes. Let it saute for about 4 minutes and then add it to the soup.

  3. When the chicken thighs are no longer pink in the middle, remove them from the soup and put aside to cool.

  4. Add the noodles to your pot of soup.

  5. In a sauce pan, heat the other 1/4 cup of butter. Add in the flour and whisk until it is a light golden brown. Add 1 cup of broth from your soup and your whipping cream. Continue to whisk until it is mixed well. Add to your soup.

  6. Shred chicken once it is cool enough to handle. Add the the soup.

  7. Simmer until potatoes and noodles are cooked properly. Serve and enjoy!