Creamy Chicken Noodle Soup (from Scratch!)
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.
Ingredients
For the Broth:
- 1½ lbs boneless skinless chicken thighs
- 8 cups water
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- 1 bay leaf optional for depth
For the Soup:
- 1 tbsp olive oil or butter
- 1 small yellow onion diced
- 3 carrots peeled and sliced
- 3 celery stalks sliced
- 1/2 tsp salt adjust to taste
- 3 cloves garlic minced
- 2 –2½ cups egg noodles or gluten-free noodles
- 1 cup heavy cream
- ½ cup milk Fairlife or 2% keeps it creamy without too much fat
- 1 tbsp cornstarch + 2 tbsp water optional, for thickening
Let's Make It
- 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.