Description

This Creamy Chicken Noodle Soup is a velvety, thick, and comforting dish perfect for any day. It features tender shredded rotisserie chicken, wide egg noodles, and a rich, creamy broth made by building a blonde roux and using low sodium chicken bone broth. Enhanced with aromatic herbs and fresh parsley, this soup balances nourishing flavors with a smooth, creamy texture for a satisfying meal.

Ingredients

Scale

Base & Vegetables

2 tbsp (28g) unsalted butter
1 tbsp (15ml) extra virgin olive oil
1 large yellow onion, finely diced (approx. 200g)
3 large carrots, peeled and sliced into rounds (approx. 150g)
2 stalks celery, sliced (approx. 100g)
4 cloves garlic, minced

Herbs & Spices

1 tsp dried thyme
1/2 tsp dried rosemary, crushed
1 tsp salt
1/2 tsp cracked black pepper
1/2 tsp turmeric

Thickening & Liquids

1/3 cup (42g) all-purpose flour
6 cups (1.4L) chicken bone broth, low sodium
1 cup (240ml) heavy cream

Main Ingredients

3 cups (450g) rotisserie chicken, shredded and skinless
8 oz (225g) wide egg noodles, dried

Finishing Touches

1/4 cup fresh parsley, chopped
1 tsp fresh lemon juice

Instructions

Sauté Vegetables: In a 6-quart Dutch oven, melt the butter with olive oil over medium-high heat. Add diced onions, sliced carrots, and celery. Sauté for 5-7 minutes until the vegetables soften. Then add minced garlic, dried thyme, and crushed rosemary; cook for 60 seconds until fragrant.
Build the Blonde Roux: Sprinkle the all-purpose flour evenly over the sautéed vegetables. Stir constantly for 2 minutes to cook out the raw flour taste and to coat the vegetables and fat, forming a blonde roux that will thicken the soup.
Add Broth and Seasoning: Gradually pour in the low sodium chicken bone broth one cup at a time, whisking vigorously after each addition to ensure a smooth, clump-free velouté base. Stir in salt, cracked black pepper, and turmeric for flavor and color.
Cook Noodles: Bring the mixture to a gentle boil, then reduce heat to medium-low. Add the dried wide egg noodles and simmer for 6-8 minutes, until the noodles reach al dente texture.
Finish Soup: Reduce heat to low. Stir in the shredded rotisserie chicken and heavy cream. Heat through gently for 2-3 minutes without boiling, to avoid curdling the cream. Finally, stir in freshly chopped parsley and a teaspoon of fresh lemon juice to brighten the flavors before serving.

Notes

Use low sodium chicken bone broth to control the saltiness and add depth of flavor.
Do not boil after adding cream to prevent curdling.
The blonde roux technique thickens the soup gently without lumps.
Fresh lemon juice adds a bright, balanced acidity to the creamy soup.
Wide egg noodles are used for their texture, but you can substitute with other broad pasta shapes if preferred.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: creamy chicken noodle soup, chicken noodle soup, comfort soup, homemade chicken soup, creamy soup recipe, rotisserie chicken soup