Creamy Chicken Noodle Soup

Name: Creamy Chicken Noodle Soup with Egg Noodles
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 bone-in chicken thighs; 64 oz chicken broth; 1 large onion, chopped; 2 cups celery, chopped; 2 cups carrots, sliced; 3 cups red potatoes, diced; 5 cloves garlic, minced; chicken bouillon, to taste; 2 cups dry egg noodles; 1 cup heavy cream; 1 tbsp fresh thyme, chopped; 1 tsp fresh rosemary, chopped; 1/2 cup curly leaf parsley, chopped

This creamy chicken noodle soup combines bone-in chicken thighs, fresh vegetables, and egg noodles in a rich, herb-infused broth finished with heavy cream. It's a straightforward comfort dish that delivers restaurant-quality creaminess without cream-based shortcuts.

🌍American 🏷️Chicken noodle soup 🏷️Creamy soup 🏷️Comfort food 🏷️Soup Chicken thigh

🏷️

🏷️Egg noodles

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TikTok

Total

1h 35m

Servings

6

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

6 bone-in chicken thighs
64 oz chicken broth
1 large onion, chopped
2 cups celery, chopped
2 cups carrots, sliced
3 cups red potatoes, diced
5 cloves garlic, minced
chicken bouillon, to taste
2 cups dry egg noodles
1 cup heavy cream
1 tbsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1/2 cup curly leaf parsley, chopped

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Instructions

1
In a large pot, combine the bone-in chicken thighs and chicken broth.
2
Bring the pot to a boil, then reduce the heat to medium-low, cover, and simmer for 1 hour.
3
Remove the cooked chicken from the pot and set aside.
4
To the broth, add the chopped onion, chopped celery, sliced carrots, diced red potatoes, and minced garlic.
5
Debone and shred the cooked chicken. Add the shredded chicken back to the pot along with chicken bouillon to taste.
6
Cover and cook for about 10 more minutes, or until the potatoes are fork-tender.
7
Stir in the dry egg noodles and heavy cream.
8
Add the fresh thyme, rosemary, and curly leaf parsley.
9
Continue to cook until the noodles are al dente. Serve hot.

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Tips & Notes

Pro tips

Simmer chicken thighs for 35–40 minutes until meat shreds easily; don't skip this step—it builds a flavorful base broth.
Add cream off the heat or at a gentle simmer to prevent curdling; stir constantly for 1–2 minutes.
Cook egg noodles separately or add them raw to the pot in the final 8–10 minutes to control texture and prevent mush.

Substitutions

Bone-in chicken thighs → rotisserie chicken (skip simmering, add in final step for speed)
Heavy cream → half-and-half or whole milk mixed with 1 tbsp cornstarch (lighter but less rich)
Egg noodles → small pasta shapes like ditalini or elbow, or egg ribbons

Storage & make-ahead

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally; add a splash of broth if thickened. Freeze up to 2 months before adding cream and noodles.

Common Questions

Can I use chicken breasts instead of thighs?

Yes, but thighs stay more tender during simmering. If using breasts, reduce cooking time to 25–30 minutes to avoid dryness.

How do I prevent the noodles from getting mushy?

Cook noodles separately to al dente, then add them in the last 2–3 minutes, or cook them directly in the broth for no more than 8–10 minutes total.

Can I make this ahead?

Yes. Prepare through step 6 (before adding cream and noodles), refrigerate up to 3 days, then reheat and finish with cream and fresh noodles.

What if I don't have heavy cream?

Use half-and-half, whole milk with a tablespoon of cornstarch, or Greek yogurt stirred in at the end for a lighter version.

How long does leftovers last?

Store in an airtight container for up to 3 days. Reheat gently on the stove; noodles will soften further, so consider cooking fresh noodles when reheating.