A cozy, creamy chicken noodle soup with tender veggies, egg noodles, and a splash of heavy cream. Use bone-in chicken or a rotisserie chicken shortcut.
This is the soup I make when everyone needs something warm and comforting. Boiling your own chicken gives you a flavorful broth, but a rotisserie chicken works great on busy nights.
Ingredients
- 2–3 large bone-in, skin-on chicken breasts, or 1 shredded rotisserie chicken
- 4 tbsp butter
- 1 large onion, diced (about 1–2 cups)
- 2–4 carrots, diced (about 1–2 cups)
- 1–2 cups diced celery
- 3–4 garlic cloves, minced
- ½ tsp each dried rosemary, thyme, and parsley
- 8–12 cups chicken stock or broth from cooking the chicken, plus more if needed
- Chicken bouillon, if using unseasoned cooking water
- 1 bag egg noodles
- ½ cup heavy cream
- Salt and pepper, to taste
Instructions
- Boil the chicken breasts in water until cooked through. Let cool, then remove the skin and bones and chop or shred the meat. Save the cooking water for your soup. (Short on time? Use a shredded rotisserie chicken instead.)
- Melt the butter in a large pot over medium-high heat. Add the onion, carrots, and celery and cook until softened.
- Add the garlic, rosemary, thyme, and parsley. Stir for 1–2 minutes, until fragrant.
- Pour in 8–12 cups of chicken stock or the chicken cooking water. If using unseasoned cooking water, add chicken bouillon for flavor. Season with salt and pepper, cover, and simmer 10–15 minutes, until the vegetables are tender.
- Add the egg noodles and cook according to the package directions. Add more broth if the noodles soak up too much.
- Stir in the chicken and heavy cream. Heat through, then taste and adjust the salt and pepper.
