Description

This Creamiest Chicken Noodle Soup is a comforting and hearty homemade recipe made on the stovetop using a whole rotisserie chicken, fresh vegetables, and egg noodles. Featuring a rich, creamy broth thickened with a buttery flour roux and heavy cream, it is perfect for cold days or whenever you crave a warm, satisfying meal. With optional gluten-free modifications, this soup combines simple ingredients to deliver deep flavor and a perfect balance of creaminess and texture.

Ingredients

Vegetables and Herbs

2 cups onion, diced (about 1 large)
2 cups carrots, thinly sliced (4 medium carrots)
2 cups celery, diced (5-6 stalks)
4 cloves garlic, minced
1 bay leaf
1/2 teaspoon dried thyme
2 tablespoons fresh parsley, chopped
1 1/2 teaspoons fresh thyme, chopped

Proteins and Dairy

1 whole pre-cooked chicken (rotisserie or smoked)
4 tablespoons butter
1 cup heavy whipping cream

Pantry Staples

2-3 teaspoons cooking oil (vegetable or olive oil)
6 cups chicken broth (homemade or store-bought)
1 (12 oz) package egg noodles, cooked separately (use gluten-free noodles for gluten-free version)
1/4 cup flour (omit for gluten-free version)
1 lemon, juiced
½-1 teaspoon turmeric root powder
Sea salt, to taste
Black pepper, to taste
Parmesan cheese, to taste (optional)

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Instructions

Sauté Vegetables: Place a stockpot over medium heat and add cooking oil. Add diced onion, sliced carrots, and diced celery to the pot. Season with salt and black pepper. Cook, stirring occasionally, for about 10 minutes until the vegetables begin to soften and release their flavors.
Add Aromatics and Chicken: Add minced garlic, dried thyme, and the bay leaf to the vegetables. Stir and cook for 2 minutes. Then place the whole pre-cooked chicken into the pot and pour in the chicken broth. Bring the mixture to a simmer, reduce heat, and cook uncovered or covered for 30 minutes.
Cook Noodles: While the soup simmers, heat a separate pot of water or broth. Cook the egg noodles according to package directions, drain, and set aside.
Prepare Herbs and Lemon Juice: Chop fresh parsley and thyme, juice the lemon, and set aside for later use.
Remove Chicken and Check Broth: After simmering, carefully remove the whole chicken from the broth. Use a slotted spoon to remove any stray bones, skin, or cartilage from the broth. Let the chicken cool for a few minutes before shredding the meat into bite-sized pieces, discarding skin and bones.
Make the Roux and Cream Mixture: In a skillet over medium heat, melt the butter. Gradually add the flour in small portions, whisking constantly to combine. Continue whisking and cook the mixture for 2 minutes. Slowly add the heavy cream, whisking continuously until smooth and slightly thickened.
Thin the Roux and Incorporate into Soup: Using a ladle, slowly add about 1 to 1½ cups of broth from the stockpot to the skillet with the roux to thin the mixture and prevent lumps. Pour this mixture back into the soup pot and stir well until the soup is creamy and smooth.
Finish the Soup: Add the shredded chicken and cooked noodles into the soup. Stir in the lemon juice, turmeric powder, fresh parsley, fresh thyme, and black pepper. Taste and adjust seasoning with salt, pepper, and herbs as desired. The soup will thicken further if it sits; serve immediately for a thinner consistency or wait 15-20 minutes to serve thicker.
Serve: Ladle the soup into bowls, topping with Parmesan cheese and additional fresh herbs if desired. Serve hot, accompanied by toasted buttered bread or homemade buttermilk drop biscuits for a complete meal.

Notes

To keep the soup brothier and less thick, omit the flour and butter roux step and add heavy cream directly to the soup.
For a gluten-free version, use gluten-free egg noodles and skip the flour in the roux.
Half & half or whole milk can substitute for heavy whipping cream but will result in a less rich soup.
You can use leftover cooked bone-in chicken instead of a whole rotisserie chicken, as long as it’s pre-cooked and well-seasoned.
The soup thickens overnight as the noodles absorb more liquid; add extra stock when reheating if needed.