Light & Creamy Chicken Noodle Soup
This Light & Creamy Chicken Noodle Soup is your go-to when you need something comforting but not too heavy. It's cozy, silky, and full of flavor—perfect for a quick weeknight dinner, sick days, or anytime you just need soup that feels like a hug.
Equipment
- Large Pot
Ingredients
Main Ingredients
- 2 tbsp butter
- 1 onion chopped
- 2 carrots sliced
- 2 celery stalks sliced
- 2 tbsp all-purpose flour
- 6 cups chicken broth
- 2 cups cooked chicken shredded (rotisserie works great)
- 2 cups egg noodles
- 1 cup half-and-half or milk for creaminess
- salt and pepper to taste
- 1 tbsp lemon juice optional, to brighten the flavor
Instructions
- In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to remove raw flour taste.
- Slowly pour in the chicken broth while stirring. Bring to a gentle simmer.
- Add shredded chicken and egg noodles. Simmer for 10–12 minutes until noodles are tender.
- Reduce heat to low. Stir in half-and-half or milk. Let it warm through, but do not boil.
- Season with salt, pepper, and lemon juice if using. Serve warm with fresh herbs if desired.
Notes
If soup thickens too much after sitting, add a splash of broth when reheating. For dairy-free, swap cream for coconut milk or a plant-based alternative.
Nutrition
Calories: 375kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 7gCholesterol: 85mgSodium: 860mgPotassium: 620mgFiber: 3gSugar: 5gVitamin A: 7200IUVitamin C: 6mgCalcium: 110mgIron: 2.5mg
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